Asparagus
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La Belle Cuisine

Asparagus - The Royal Vegetable

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Spargelcremesuppe
(Cream of Asparagus Soup)

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“The Germans are crazy about asparagus,
which shows their good sense.”
~ Jane Grigson, Book of European Cookery

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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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