Click on the image, above to submit to Pinterest.
Cream of Asparagus Soup
Cream of Asparagus Soup is a traditional British recipe for a classic soup of asparagus spears cooked in stock thickened with a butter and flour roux and finished with an egg yolk and double cream liaison. The full recipe is presented here and I hope you enjoy this classic British version of: Cream of Asparagus Soup.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetable RecipesBritish Recipes
This is a British soup of asparagus in a veal or chicken stock base finished with an egg yolk and double cream liaison.
Ingredients:
1 bundle of asparagus spears
900ml veal or chicken stock
1 small onion, finely chopped
25g butter
20g plain flour
salt and freshly-ground black pepper, to taste
For the Liaison:
2 egg yolks
90ml double cream
Method:
Wash and trim the asparagus then cut the stalks into 2cm lengths and place these along with the tips into a pan with the stock and the onion. Cover the pan, bring to a simmer and cook for about 8 minutes, or until the asparagus is tender.
Remove a few of the asparagus tips and reserve for garnish. Turn the soup into a blender and process until smooth. Rinse out the pan then add the butter and heat until melted. Scatter over the flour and stir to form a roux. Return the puréed soup to the pan and stir to combine. Bring the mixture to a boil, reduce to a simmer and cook for 3 minutes.
In a heat-proof bowl, beat together the egg yolks and the double cream. Beat in a ladleful of the hot soup to temper then pour this mixture back into the pan in a thin, steady, stream, beating all the while with a wooden spoon. Re-heat gently (do not allow to boil or it will curdle) until the soup thickens.
Adjust the seasoning to taste then add the reserved asparagus tips. Turn into a warmed soup tureen and serve.
