Summary

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

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Instructions

1. Make a sweat from the butter and flour, gradually fill up with the cooking water and the wine, simmer for 10 minutes.
2. Mix the egg yolks with the créme frâiche, add to the soup and distribute well, DO NOT let it boil anymore.
3. Season to taste with pepper, sugar and the Worcestershire sauce.
4. Cut any asparagus leftovers into pieces and heat them up in the soup.
5. To serve, put the soup in plates and sprinkle chopped chervil leaves on top.
6. Chop the salmon and add to the soup.