|250 g||asparagus, white|
|15 g||wheat flour|
|2 EL||whipped cream|
about 45 Min.
/ Calories p. P.:
The asparagus from top to bottom, peel, make sure the shells are completely removed, the heads are not violated. The lower Ends cut off (woody Bodies completely remove). Wash the asparagus, drain and cut into 3 cm long pieces.
The water with salt, sugar and a little Butter in a large saucepan, bring to a boil. The asparagus peels and sections to add, bring to a boil and cover and leave it for about 20 minutes to cook. Then in a colander and place the Asparagus stock in the field.
The Asparagus stock back in the pot and cover with the milk and bring to a boil. The asparagus pieces, bring to a boil, and in 8 – 10 minutes to cook. The asparagus pieces to Drain in a sieve, with the Asparagus stock in the field and 500 ml of this measure, possibly. fill with water.
The rest of the Butter in a saucepan, melt. Stir in the flour, heat until it is bright yellow. The Asparagus stock, and to add and mix with a whisk, make sure no lumps remain. The soup and bring to a boil and cook for about 5 minutes. Season with salt and pepper.
Beat the egg yolks with the cream, beat the soup to pull off (don’t let it boil) and add the asparagus pieces to the soup.
Tip: Cooked ham cut into strips and add to the soup.