ReceptnaptárAsparagus soup with whole tips
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Ingredients
Method
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- Cut off the asparagus tips (the softer top third), cook them in salted water, and set aside.
- Chop the tough asparagus stalks finely, and cook them tender in the broth, about 15 minutes.
- Purée with an immersion blender or push through a sieve.
- Make a light roux from the butter and the flour, pour in the puréed soup, stir smooth, and bring to a boil.
- Add the reserved asparagus tips, and warm through.
- When serving, mix in the eggs and the sour cream, and don't boil it any further.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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