Cream of Asparagus Soup

Preparation

1. 01

   Step 01

   Peel the asparagus and trim off the woody ends. Cut off the asparagus tips (about 3 cm) and set aside. Cut the remaining asparagus into pieces about 2 cm in size.

2. 02

   simmer over medium heat

   Bring the asparagus peels and ends to a boil in a pot with water and salt. Simmer over medium heat for 12 minutes, then strain through a fine-mesh sieve and reserve the stock.

3. 03

   cook over medium heat

   Cook the asparagus pieces (without tips) in the asparagus stock over medium heat for about 10 minutes, until just tender. Remove the asparagus with a slotted spoon and set aside. Reserve 400 ml of the stock.

4. 04

   Step 04

   Puree half of the cooked asparagus pieces with 100 ml of asparagus stock. Set aside the remaining asparagus pieces and the reserved tips.

5. 05

   cook over medium heat

   Melt the butter in a pot over medium heat. Stir in the flour and cook, stirring, for 2 minutes without letting it color. Gradually work in the milk and remaining asparagus stock, stirring, until a smooth sauce forms.

6. 06

   simmer gently

   Add the pureed asparagus and cream to the roux and simmer gently for 5 minutes, stirring. Season with salt, sugar, nutmeg, and lemon juice.

7. 07

   do not boil

   Whisk the egg yolk in a bowl with 2–3 tablespoons of hot soup (temper it), then stir it into the soup. Do not let the soup boil again.

8. 08

   Warm

   Add the remaining asparagus pieces and asparagus tips to the soup and warm through for 2 minutes. Serve immediately.