|4 tsp||Starch Flour|
|Pepper & Salt|
|80 g||Cooked ham|
Asparagus Cream Soup is a classic pre-soup that is served in the asparagus season with fresh asparagus. Rinse the asparagus, peel and cut off the woody ends with a sharp kitchen knife. Put the asparagus peel and ends in a saucepan and cover with water. Add sugar, butter and salt, fill a lid and bring the asparagus stock to the boil. Use a skimmer to remove the cuttings and asparagus skins from the asparagus broth. Cut the asparagus into bite-sized pieces and place in the asparagus broth. Cook the asparagus at medium heat for about 15 minutes until it is not too soft. Using a skimmer, lift the asparagus out of the asparagus broth and set aside. Bring the asparagus broth to the boil again. Starch flour with cream smooth stir and bind the asparagus cream soup with it. Switch off the stove and use the residual heat. Lightly season the asparagus cream soup with pepper and salt. Whisk the egg yolks and stir into the asparagus cream soup. To prevent the egg yolk from curdling, the soup must no longer boil. Warm the asparagus in the soup slightly. Cut the cooked ham into fine strips and stir into the asparagus cream soup shortly before serving.
Servings: 3, Difficulty:
Preparation time: 15 minutes, Total duration: 30 minutes