Oldenburg Asparagus Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g asparaus, white
- 500 ml water
- 1 teaspoon salt
- 2 teaspoons sugar
- 30 g butter
- 250 ml milk
- 15 g wheat flour
- 1 egg yolk
- 2 tablespoon whipped cream
Print Recipe
Pin Recipe Instructions
- Peel the asparagus from top to bottom, making sure that the peel is completely removed but the heads are not injured. Cut off the lower ends (remove woody areas completely). Wash the asparagus, drain and cut into 3 cm long pieces.
- Bring the water with salt, sugar and a little butter to a boil in a large saucepan. Add the asparagus peels and trimmings, bring to a boil, cover and let cook gently for about 20 minutes. Then place in a sieve and collect the asparagus stock.
- Put the asparagus stock back in the pot and bring to the boil with the milk. Add the asparagus pieces, bring to the boil and cook for 8-10 minutes. Put the asparagus pieces in a sieve to drain, catch the asparagus stock and measure 500 ml of it, if necessary. fill up with water.
- Melt the remaining butter in a saucepan. Heat the flour while stirring until it is light yellow. Gradually pour in the asparagus stock and beat through with a whisk, making sure that there are no lumps. Bring the soup to a boil and cook for about 5 minutes. Season to taste with salt and pepper.
- Beat the egg yolk with the cream, peel the soup with it (do not let it boil anymore) and add the asparagus pieces to the soup.
- Tip: cut the cooked ham into strips and add to the soup.
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