Asparagus Soup Recipe

• The puree can be made in advance and the rest in a few min just before serving. This is not a soup for reheating
• 340 gm asparagus
• 1 x salt and pepper
• 1 lt best chicken stock
• 150 ml creme fra"che or possibly double cream
• 4 x egg yolks
• 1 dsh lemon juice Finely minced chives or possibly chervil

1. Cut off the asparagus tips.
2. Cut the rest into 25mm lengths
3. Plunge the stems into boiling salted water simmer for about 5 min till very tender then scoop out and drain
4. Cook the tips in the same water for 23 min till barely tender Drain run under cool water and drain thoroughly
5. Puree the stalks with a spoonful or possibly two of cooking water
6. Put the chicken stock into a pan with M pint (150ml) of the asparagus water salt and pepper Bring up to just below boiling pointStir in the asparagus puree over a low heat so which the soup never boils
7. Mix the cream and the yolksGradually stir in 3 Tbsp.
8. of warm soup then tip the whole lot back into the pan and stir till the soup thickens slightly without getting near boiling point Stir in a dash of lemon juice and the chives or possibly chervil taste and adjust seasonings Garnish with asparagus tips
9. Serves 4

before serving, salt, chicken, creme, egg yolks, lemon juice

Taken from cookeatshare.com/recipes/asparagus-soup-71049 (may not work)