Summary

Ingredients

• 1 ¼ liter broth, (asparagus broth, asparagus water)
• 200 g asparaus, fresher
• 30 g butter
• 1 tablespoon flour
• liter ⅛ sweet cream
• 2 egg yolks
• 1 pinch (s) salt
• 1 pinch (s) pepper
• some chives
• 1 cube broth
• some white wine
• chives

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Instructions

1. Cook the peeled and chopped asparagus in the broth.
2. Make a light roux from the flour and butter, fill up with the soup and cook for 10 minutes. Season with salt, pepper and possibly a stock cube. Alloy with cream and egg yolk, season to taste and refine with white wine, add asparagus to the soup.
3. Serve garnished with chives.