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Asparagus
Raichle, Ulla Mayer
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Spargelcremesuppe
(Cream of Asparagus Soup)
1 1/4 pounds freshly picked asparagus
1 quart chicken stock
3 tablespoons butter
2 tablespoons flour
1 egg yolk
4 tablespoons heavy cream
Salt, white pepper and sugar to taste
A small pinch of freshly grated nutmeg
4 ounces fresh mushrooms, very thinly sliced
Finely minced fresh parsley leaves
Wash and peel the asparagus. Blanch it in the chicken stock and
drain it
well, reserving the stock. Cut off the asparagus tips, which will be used
in the
soup. (The remaining asparagus can be used in other recipes.)
Melt the butter and add the
flour, stirring constantly, to make a roux. Continue to stir and allow the
roux to bubble about 3 minutes. Add the
reserved stock, whisking constantly, and cook over low heat for about
10 minutes.
In a
small bowl, beat the egg yolk lightly with the cream. Whisking, add
a small amount of the
white sauce and combine well. Add the mixture
back
to the white sauce, whisking
constantly. Season the soup with salt,
white pepper, a pinch of sugar and nutmeg. Add the
sliced mushrooms
and
garnish the soup, if desired, with finely minced fresh parsley
leaves.
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