Asparagus soup
Supplies:
- 1 kilo of asparagus, pieces, cups or II-coarse
- 75 grams of butter
- 2 tablespoons of flour
- 2 to 3 herb stock cubes
- 1 egg yolk
- cup of cream or coffee creamer
- pepper and salt
- fresh nutmeg
4 persons
vegetarian appetizer
Preparation method:
Peel the asparagus. Put the stock blocks in a pan with 1.5 litersboiling water and put in it the pieces cut, peeled
asparagus. When the water boils again, leave the asparagus for another 8-Cook for 10 minutes. Now take the pan off the heat and let it cool
asparagus for another 10 minutes. Remove the asparagus piecesthe pan and place them in a bowl.Put on a new cooking pot. Make a roux: melt the butter andstir in the flour and let it cook for a few minutes.Don't let it burn! Now add vegetable juice spoon by spoonAdd the roux until you have a nice velvety soup. Leavethis gently for 5 minutes. Add it to the pan with thecooked asparagus pieces.Mix the egg yolk with some cream and stir gentlythe soup. Add additional salt, pepper and nutmeg to tasteplease.