ReceptnaptárPuréed asparagus soup
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Ingredients
Method
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- Cook the asparagus in sugared, salted water until tender, about 10-12 minutes.
- Make a light roux from the butter and the flour.
- Add the cooked asparagus together with its cooking liquid to the roux, and purée smooth with an immersion blender.
- Pour in the broth, bring to a boil, and cook for 5 minutes.
- Mix the egg yolks with the cream, drizzle them in while stirring, then stir the whole thing into the soup - don't boil it any further.
- Serve sprinkled with the butter-toasted breadcrumbs.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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