Recipe for 6 servings:
Ingredients:
500 g asparagus (white), 1.5 liters of water, 1 tsp. sugar, 60 g butter, 40 g flour, salt and pepper (white), 1 tbsp. white wine or lemon juice, 1 egg yolk, 4 tbsp.
Ham (diced), possibly herbs (e.g. cress)
preparation
Wash the asparagus, peel from the head, cut off the woody ends and cut the stalks into 3 cm long pieces. Boil the asparagus shells and ends in 1.5 liters of water, boil for about 20 minutes and then strain and discard, collecting the brew. Season the broth with salt and sugar, add the asparagus pieces and cook for about 20 minutes until soft. Meanwhile, heat 40 g butter and use the flour to create a light burn. Then pour most of the asparagus stock (approx. 1 liter) into the sauce while stirring and let it boil for 15 minutes, season with salt and pepper. Add white wine or lemon juice and bring to the boil again, then remove from the stove. Whisk the egg yolk with the cream and thicken the soup with it. Add about 20 g butter, season with Maggi, salt and pepper if necessary. You can also add diced ham, cress (or other herbs) to the soup if you like.