Summary
| Prep Time | 5 mins |
| Cook Time | 40 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- Asparagus (peels and ends 500 g white or green asparagus)
- 1 liter poultry stock
- 0.5 ½ lemon (s), juice from it
- 1 dash Worcester sauce
- 50 g butter
- 4 teaspoons flour
- 1 egg yolk
- 100 ml cream
- nutmeg
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Put the asparagus peels and end pieces in a saucepan, add 1 liter of poultry stock, as well as sugar, salt, pepper and the lemon juice. Let everything simmer for about 30 minutes over a low flame. Now drain the asparagus stock with a sieve and collect it.
- Melt the butter in the pan, add the flour and stir with a whisk to a smooth roux. Now add the asparagus stock to the roux, ladle by ladle, while stirring with a whisk. Mix the cream with the egg yolk in a bowl and stir slowly into the soup, finally season with freshly grated nutmeg and Worcester sauce.
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