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Ingredients
- 1 lb. asparagus, cut into 1-inch pieces
- 4 c. veal or chicken stock
- 1 small onion, finely chopped
- 2 Tbsp. butter
- 1 1/2 Tbsp. flour
- salt and pepper
- 2 egg yolks
- 6 Tbsp. cream or milk
Method
- Put asparagus in a pan with the stock and onion.
- Cover the pan; bring to a boil and simmer 6 to 8 minutes or until the asparagus is tender.
- Reserve a few tips for garnish.
- Work asparagus and liquid through a nylon sieve or puree in a blender. Melt the butter in a large pan; stir in flour and cook, stirring until straw colored.
- Take from heat and add the puree.
- Season and bring the soup to a boil, stirring and simmer 2 to 3 minutes. Mix the egg yolks and cream together and add a little of the hot soup before adding this mixture to the remaining soup.
- Reheat carefully without boiling.
- Adjust seasonings; add reserved asparagus tips.
