Summary

Ingredients

• 1 shallot (s)
• 20 ml balsamic vinegar
• 10 ml vinegar, (red wine vinegar)
• Salt and pepper, black, roughly ground in a mortar
• 200 g strawberries
• 30 g preservin suar, 2: 1
• 500 g asparaus
• 450 ml water
• 50 ml white wine
• 2 teaspoons curry powder
• 20 g butter
• 20 g flour
• 4 egg yolks
• 1 teaspoon sugar
• Nutmeg, freshly grated
• some lemon juice

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Instructions

1. Cut the shallot into fine strips and bring to the boil in a saucepan with vinegar and a little salt and pepper. After 2-3 minutes add the preserving sugar and the sliced strawberries, bring to the boil and cook for a few minutes.
2. Peel the asparagus and cut into short pieces. Boil the asparagus peels in the water for 15 minutes, drain, collecting the stock. Season the stock with salt and sugar, add the white wine. Cook the asparagus pieces in it for about 15 minutes, then remove and set aside.
3. Melt the butter in a saucepan, add the curry and briefly toast in it, add the flour and sweat until lightly, deglaze with the stock while stirring. Stir in the cream, bring the soup to the boil, stirring constantly, and season to taste again. Mix the egg yolks with 2 tablespoons of the soup, then stir into the soup. Do not let it boil anymore, otherwise the egg yolk will flocculate. Put in the asparagus pieces.
4. Put the soup in the soup plate and put some of the strawberry and onion compote in the middle.