Summary

Ingredients

• 750 g asparaus
• 1 liter chicken broth
• 30 g butter
• 40 grams flour
• 60 ml port wine, white
• 100 ml cream
• 2 egg yolks
• 200 g mushrooms
• olive oil
• 50 g ham, diced, lean
• nutmeg
• salt
• 1 teaspoon curry
• Cayenne pepper
• sugar
• 40 pistachios

Print Recipe Pin Recipe

Instructions

1. Peel the asparagus and cut the stalks into diamonds. Put the pieces in a saucepan, cover with broth and simmer for 5 minutes until bite.
2. Bring the shells to the boil in the rest of the broth and let them steep for about 20 minutes. Drain both through a hair sieve and collect the broth. Skim off a cup, set aside and let cool. Also set aside pieces of asparagus, discard peel.
3. Melt the butter in a saucepan and sweat the flour in it while stirring. Gradually add the broth, stirring constantly, bring to the boil and simmer gently for 5 minutes.
4. Mix egg yolks and cream in the skimmed, cooled broth and stir into the soup together with the port wine. Add the asparagus pieces, reheat the soup, but don`t let it boil anymore. Season to taste with nutmeg, salt, curry, cayenne and possibly a little sugar.
5. In the meantime, pull the pistachios out of the shell and finely chop them with a knife. Cut the mushrooms without lamellas into very fine cubes. Heat some olive oil in a pan, fry the ham cubes briefly, add the mushrooms and fry everything for about 5 minutes over medium heat. Possibly salt a little, but be careful, the ham already brings salt. You can either stir them into the finished soup or add them in portions to plates or cups when serving. The ham cubes don`t necessarily have to be sautéed, they also taste that way.
6. Finally sprinkle the chopped pistachios over the soup.