Asparagus Soup (3 servings)
40 grams butter
40 grams flour
1 liter aspergebroth (made by boiling the asparagus peels)
pieces boiled asparagus
1/2 stock cube (beef of vegetable)
1 egg yolk
1 dl milk of 1/2 dl creamnutmeg (to taste)
Boil asparagus peels, sieve out the peels. Save the Asparagus broth and discard the peels
Make a roux out of the butter, flour and asparagus soup: melt the butter and add all the flour before the butter colors. Stir with a wooden spoon until you have a paste. Keep stiring and ‘cook’ the flour for a couple of minutes. Slowly add the broth, bit by bit. After each addition, keep stirring to avoid lumps. Once the fluids are absorbed into a smooth mixture and the mixture starts too boil, add some more and keep stirring. After adding all the broth, add the stock cube and bring to a boil. Then turn off the heat.
In a small bowl beat together the egg yolk with the milk (or cream) and nutmeg, while whisking add a soup ladle of soup to the egg mixture (this has to happen at least 5 minutes after turning the heat off under the soup!!). While stirring add the egg/soup mixture back into the soup, add pieces of Asparagus and reheat.