Cream Of Asparagus Soup Exotic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ liter chicken broth (preferably self-cooked)
- 500 g asparaus, mixed reen and white
- 1 bunch spring onion (s)
- 1 bunch parsley
- 1 cup sour cream
- 1 egg yolk
- some turmeric
- ginger
- pepper
- 1 squirt lemon juice
- some roux, possibly
Print Recipe
Pin Recipe Instructions
- Clean the asparagus and spring onions and cut into small pieces. Cook in the broth for about 15 minutes. Puree half of the vegetables in a mixing bowl with the sour cream and parsley, put back in the saucepan and bring to the boil again.
- If necessary tie with roux (does not have to be, only if you prefer tied soups). Fold in the egg yolks, but don`t let them boil anymore. Season to taste with the spices.
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