Summary

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

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Instructions

1. 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.
2. 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.