Asparagus Cream Soup with Parsley

Soups | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Asparagus Cream Soup with Parsley

Ingredients

Canned White Asparagus - 30 pieces
Milk - 25 fl oz
Butter - 1.8 oz
Wheat Flour - 3 tablespoons
Egg white - 3 pieces
Parsley - 3 stems
Salt - to taste

Step by Step guide

Step 1

Wash and peel the asparagus, then boil it in salted boiling water for 20 minutes. Drain and reserve the water. Cut off the tips, but do not discard them. Chop the remaining asparagus into 3–4 cm pieces and blend with a small amount of the cooking liquid. Pass the resulting puree through a sieve into a bowl.

Step 2

Pour the reserved asparagus liquid into a measuring jug and add milk to make a total of 1 liter. Melt the butter in a saucepan, add the flour, and cook for two minutes while stirring, then slowly pour in the milk mixture. Continuing to stir, add the asparagus puree, season with salt, and cook, stirring, until the soup thickens to your desired consistency.

Step 3

Before serving, add the egg yolks to the soup pot and carefully whisk in the soup so that the yolks do not curdle. When serving, sprinkle the reserved asparagus tips and finely chopped parsley on top.