Asparagus cream soup
Last Updated on
ingredients
pcs asparagus pcs potatoes pcs mushrooms pcs whipping cream pcs butter pcs egg yolk pcs salt pcs ground black pepper pcs nutmeg pcs bread croutons pcs parsley
progress
Asparagus season is starting, you need to take advantage of it!
1.
Clean the asparagus with a vegetable peeler, I divide my asparagus into three parts, discard the woody ends or make stock from them, use the middle part for soup and use the best top part for another dish.
2.
Cook the asparagus in salted water with the potatoes.
3.
When they are soft, blend the soup, add the sliced mushrooms and simmer for about 10-15 minutes.
4.
Stop the soup and when it cools down a bit, add the cream in which we have cooked the egg yolk, add the ground black pepper and nutmeg, return to the fire and boil, stirring constantly, and immediately set aside at the end, add a piece of butter, taste and season with salt and pepper if necessary.
5.
Serve with bread croutons, parsley and nutmeg.
