posted by Mai 02-04-103 6:29 AM
Home-made Asparagus Soup
1 pound fresh asparagus
3 pints cold water
4 tablespoons butter
4 tablespoons flour
1 cup cold chicken broth
1 cup cold heavy cream
1 egg yolk
4 tablespoons sour cream
2 teaspoons corn starch (or potato starch)
5-6 tablespoons cold water
1 tablespoon chopped parsley
salt and ground white pepper to taste
croutons of toast or toasted buns
Clean the asparagus, cut the heads off and cook in 3 pints salted water until tender. Drain and set aside, reserve the water.
Cut rest of the asparagus into inch long pieces and cook in reserved salted water until tender, than process or pass through a sieve. Reserve the asparagus water.
Melt butter, add flour and cook until golden brown, than add 1 cup chicken broth and 1 cup cream, mix well and add around 2 pints (1 l) reserved asparagus water and mashed asparagus. Put cooked asparagus heads into soup and bring to boil.
In a small bowl mix sour cream, 2 teaspoons corn starch, egg yolk, chopped parsley with 5 tablespoons cold water until smooth.
Remove soup from heat and add cream mixture to soup, stir and simmer very slowly but do not boil.
Season with ground white pepper and salt.