Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients- 1 liter water (the asparagus cooking water)
- 1 tablespoon butter
- 1 tablespoon flour
- 2 egg (s), the yolk them
- 1 cup crème fraîche (herbal)
- 1 bunch chervil
- 1 dash white wine, bitter
- 4 slices salmon, smoked
- Asparagus leftovers, cooked
- some pepper, whiter
- 1 pinch (s) sugar
- Worcester sauce, a few sprinkles
Print Recipe
Pin Recipe Instructions
- Make a sweat from the butter and flour, gradually fill up with the cooking water and the wine, simmer for 10 minutes.
- Mix the egg yolks with the créme frâiche, add to the soup and distribute well, DO NOT let it boil anymore.
- Season to taste with pepper, sugar and the Worcestershire sauce.
- Cut any asparagus leftovers into pieces and heat them up in the soup.
- To serve, put the soup in plates and sprinkle chopped chervil leaves on top.
- Chop the salmon and add to the soup.
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