This delicious soup is made with fresh asparagus, cream and eggs. The base is a home-made vegetable stock zohich should cook for at least
2 lb. asparagus
1 small onion, finely sliced
10 fl. oz.
½ cups water
1 teaspoon salt
4 grindings fresh black pepper
4 tablespoons flour
2 tablespoons butter
2 egg yolks
5 fl. oz. single cream
1 tablespoon butter
1 lb. carrots, sliced in large pieces
1 lb. onions, peeled and sliced
1 head celery, sliced
1 small turnip, sliced in large pieces
6 peppercorns a bouquet garni, consisting of
4 sprigs of parsley, a sprig of thyme and
1 bay leaf tied together
1 teaspoon salt
5 pints hot water
For the stock, melt the butter in a large pan. Add the slices of carrot, onions, celery and turnip to the pan. Cook over low heat, stirring occasionally; until the vegetables are brown. Add the pepper-corns, bouquet garni, salt and hot water.
Bring to the boil, half cover the pan and simmer for 2 hours, or until the stock has a good flavour and has reduced to 14_- pints . Strain before using.
For the soup, wash and trim the asparagus. Cut off 2 inches from the tips of the asparagus and put them aside. Peel stalks and cut into 1-inch lengths.
Put the sliced onion and asparagus stalks in a medium-sized saucepan. Add the strained stock and simmer over low heat for 30 minutes.
Meanwhile, put the water and 4-teaspoon of salt into another medium-sized saucepan and bring to a boil. Drop in the asparagus tips and boil for 5 minutes, or until they are tender. Drain.
Pour the asparagus stock through a fine sieve into a medium-sized bowl. With the back of a wooden spoon, rub the asparagus stalks and the onion through the sieve. Rinse the saucepan and pour back the sieved stock. Reheat the stock, adding the remaining 4- teaspoon of salt and the pepper.
Put the flour and the butter in a small bowl and work them together into a soft paste. Roll it into small pellets.
Remove the stock from the heat and add the butter-and-flour pellets one at a time, stirring continuously with a wooden spoon. When the stock is thoroughly blended and smooth, replace it on moderate heat and continue to stir until it comes to a boU. Remove the stock from the heat.
In a medium-sized bowl, beat the egg yolks and stir in the cream. Stirring constantly, add 4 pint of hot stock, a spoonful at a time, to the egg-and-cream mixture. Still stirring continuously, pour this mixture into the stock. Over a very low heat, whisk the soup for 2 minutes. Do not allow it to boil or it will curdle. Add the asparagus tips and serve.