Summary

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

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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.