Fine Asparagus Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, soup chicken (about kg)
- 1 bunch soup greens
- salt and pepper
- 1 kg asparagus, white
- 40 g butter
- 40 grams flour
- 200 ml whipped cream
- some lime juice
- 3 egg yolks
- 1 bunch chives
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash the chicken, cut into 4 parts. Clean and wash soup greens and cut into small pieces. Cover the chicken and greens in 1 liter of boiling salted water and simmer for about 1 hour.
- In the meantime, wash and peel the asparagus and cut into bite-sized pieces. Add the asparagus peels to the chicken.
- Take out the chicken. Pass the broth through a sieve and bring to the boil. Cook the asparagus pieces in the broth for about 10 minutes. Then drain and collect the broth again.
- Heat the fat in a large saucepan and sweat the flour in it. Deglaze with the broth and 150 ml of cream. Bring to the boil, stirring constantly. Season to taste with salt, pepper and lime juice.
- Remove the skin from the chicken. Remove the meat from the bone and cut into bite-sized pieces. Warm the asparagus and chicken in the soup. Beat the egg yolks and the rest of the cream until smooth. Stir into the soup. Don`t let it boil anymore! Wash the chives and cut into very fine rolls. Season the soup again to taste and serve sprinkled with chives and paprika.
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