Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g asparaus
- 750 ml water
- 1 teaspoon sugar
- 1 teaspoon salt
- 50 g butter
- 40 grams flour
- 250 ml cream
- 50 g cheese, old or medieval Gouda cheese, rated
- 1 teaspoon chicken broth, instant
- nutmeg
- 1 egg yolk
- 50 g salmon, smoked, cut into strips
- 20 g watercress
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut into 3 cm long pieces. Cook in salted water with sugar for approx. 15 minutes, drain, collect the cooking water.
- Melt the butter, stir in the flour, fill up with asparagus water and cream while stirring and simmer for 5 minutes. Stir in grated cheese. Season with chicken stock and nutmeg. Add the asparagus pieces.
- Whisk the egg yolks with a little broth and stir into the soup - now do not bring to the boil.
- Garnish the soup with smoked salmon strips and watercress before serving.
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