Asparagus Cream Soup

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 hours.

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.

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