Cream Of Asparagus Soup with Vanilla and Parma Ham

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg asparagus, white
  • 1 liter chicken broth
  • 70 grams flour
  • 70 g butter
  • 2 egg yolks
  • 10 tablespoon Cremefine, or cream
  • 0.5 ½ vanilla pod (s)
  • 8 slices Parma ham
  • chives
Cream Of Asparagus Soup with Vanilla and Parma Ham
Cream Of Asparagus Soup with Vanilla and Parma Ham

Instructions

  1. Peel the asparagus carefully and cut off the woody ends. Cut the asparagus into pieces approx. 2 cm long. Cover with salted water and cook until al dente and then strain. Put asparagus aside. Pour the asparagus broth and chicken broth together, should be about 1.6 liters.
  2. Make a roux from the flour and butter, carefully fill up with the broth, stir well, bring to the boil and cook for 10 minutes while stirring over a low heat. Mix egg yolks with Cremefine and stir into the soup. Now the soup must no longer boil!
  3. Mix the pulp of 1/2 vanilla pod into the soup and add the asparagus pieces. Finally add the finely diced Parma ham and, if necessary, season carefully.
  4. For the look, maybe sprinkle a little chives over it.
  5. Tip:
  6. If you don`t like it too sweet, only add 1/3 of a whole vanilla pod to it.
  7. Unusual recipe but super tasty.

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