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- Photo: Maggie Hoffman / Flickr
This recipe is inspired by the Continental cream of asparagus soup. It is a delicate tasting soup made with fresh asparagus and can be served with crispy bread and butter. Ingredients include fresh asparagus spears, onion, vegetable stock, butter, flour, cream, and egg yolks. Allow for a preparation time of half an hour and a cooking time of 40 minutes. Use tinned asparagus if fresh asparagus is out of season. Serve with a swirl of cream and a grating of nutmeg.
Ingredients
You will need the following ingredients for six servings of creamy asparagus soup: 1 kg of washed and peeled asparagus spears, a finely chopped medium-sized onion, a litre of vegetable stock (chicken stock is optional for non-vegetarians), 30 grams of butter, 2 level teaspoons of flour, a cup of cream, 2 egg yolks at room temperature and salt and pepper to taste.
As mentioned, you will also need some nutmeg to garnish the soup. Freshly grated nutmeg is preferable.
Preparation
Once the asparagus is washed and peeled, it can be chopped. Keep some of the asparagus tips for garnishing. Simmer the tips separately on a low heat. When the tips are tender, place the cut stalks into a pan, together with the stock and onion. Add some salt and pepper to taste and simmer for up to half an hour. Partly cover the pan.
When the vegetables are tender, place the ingredients into a food processor and blend. Place the butter into a pan, melt it and add the flour. Mix it into a smooth paste and cook it for a minute. Slowly add the blended vegetables while stirring. Keep stirring until the soup comes to a boil.
Place the egg yolks and cream into a bowl and beat them together. Add some of the soup to the cream and egg mixture, beat well and then pour this mixture back into the soup. Heat the soup on a low heat, stirring all the time. Do not allow the soup to come to a boil.
Place the soup in a bowl, add the asparagus tips, a swirl of cream and grate some fresh nutmeg over the top before serving.
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