cream of asparagus soup

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Cooking receipe to make cream of asparagus soup under category General Recipes. You may find some video clips related to this receipe below.

cream of asparagus soup

2 dozen medium thick heads of asparagus

1 shallot

850ml good chicken stock

salt and pepper

25g butter

25g flour

300ml cream

2 egg yolks

Wash and scrape the asparagus and cut all the green part of the stems into 2.5cm lengths.

Save about eight tips to use as a garnish.

Chop the shallot finely and simmer it in a covered pan with the asparagus and chicken stock for about 20 minutes.

Meanwhile cook the reserved tips in a little boiling salted water until just tender.

Drain and keep warm.

Press the soup through a fine sieve or put it through an electric blender then return to the heat. Season to taste.

Work the butter and flour to a soft paste divide it into smail pieces and whisk it off the heat into the soup.

Heat again until boiling and well blended stirring all the time.

Beat up the cream with the egg yolks and add it to the soup; heat for only a minute or two over a low heat.

Add the asparagus tips and serve.

If necessary stir in a little green colouring and serve hot or chilled.

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