Asparagus Cream Soup

“This Asparagus Cream Soup is delicious and I’ll get straight to the basic.”

- 18 asparagus

- 2 vegetable stock cubes

- 8½cups - 2l of water

- 1 egg yolk

- ½ cups - 1dl cream

- 2 oz - 60g baking butter

- 2 oz - 60 g flour

- 3 tbsp parsley

- salt and ground black pepper to taste

Peel the asparagus and cut into pieces. Place the asparagus tips aside.

Bring the water with the vegetable bouillon cubes to a boil and add some salt.

Put the asparagus in boiling water and cook until they are tender.

Drain the asparagus with the water through a sieve (passe-vite) and turn it through.

Melt the butter in a pan and add the flour while stirring and dilute with the still hot asparagus broth.

Add the asparagus tips and cook another five minutes.

Season with salt and pepper.

Beat the egg yolk with the cream and cover it with the soup.

Ladle the soup and garnish with chopped parsley..

Season with salt and pepper.

Enjoy!