Spargel Creme Suppe
1 egg yolk
3 slices of lemon
4Tbsp whipping cream
Wash and peel asparagus, discard the bottom hard part of the stem.
Cut them in 1" pieces and cover with water,
add salt, 3 lemon slices and 1/2 tsp sugar.
Cook for 10-15 minutes until tender.
Drain, reserving two cups of the water it cooked in.
Melt butter, add flour, stir in milk, cook over medium heat,
stirring until thickened. Add the two cups reserved water
and the asparagus pieces, bring to a boil and then remove from heat.
Beat egg yolk with whipping cream and stir into soup.
Season with salt & pepper
Recipe sent in by: Cathy Fiander
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