Creamy Asparagus Soup
Preparation steps
Rinse and peel asparagus thoroughly, remove 2 cm (approximately 1 inch) of the woody end and cut asparagus diagonally into 2 cm pieces. Add asparagus with the cut ends in a saucepan, cover with 1.5-2 liters (approximately 6-8 cups) of water, season with salt and 1 pinch of sugar and bring to a boil. Simmer for 15 minutes over medium heat.
Remove asparagus pieces using a slotted spoon and set aside. Keep asparagus stock in pot and bring to the boil.
In another saucepan, melt butter and sprinkle with flour. Stir until color begins to darken and deglaze with 1 litre (approximately 4 cups) asparagus stock. Stir vigorously with a whisk to avoid lumps. Simmer over medium heat for 10-15 minutes. Season with salt, pepper and lemon juice.
Seperate egg. Remove soup from the heat and gently stir yolks into the soup. With a slotted spoon place the asparagus pieces into the soup and heat briefly.
Rinse parsley, shake dry, pluck off the leaves and chop finely. To serve, fill preheated soup bowls with the soup and serve sprinkled with chopped parsley.