Soups & Stews > Germany > Cream of Asparagus Soup >
Cream of Asparagus Soup
Spargelcremesuppe
1 LBS fresh asparagus
2 C milk
1 egg yolk
3 slices of lemon
1/2 tsp. sugar
1/3 C flour
5 TBS butter
4 TBS whipping cream
Salt & black pepper to taste
Wash and peel asparagus; discard hard bottom part of the stems. Cut into 1" pieces; place in a cooking pot and cover with water. Add salt, three lemon slices and 1/2 teaspoon sugar. Cook on medium heat for ten to fifteen minutes, or until asparagus is tender. Drain, reserving two cups of the water. Melt butter in cooking pot; add the flour. Stir in milk and cook over medium heat; stir until thickened. Add two cups of the reserved water and the asparagus pieces. Bring to a boil; remove from heat. In a bowl, beat egg yolk with whipping cream; stir into soup. Season with salt and black pepper to taste. Serve.
Variation: Creamy Asparagus Soup.
Related Link:
Food Fare Culinary Collection: German Gourmania
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