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Ingredientes
- 1 lb Asparagus, Peeled And Washed
- 4 c. Water
- 4 Tbsp. Butter
- 3 Tbsp. Flour Salt And Pepper
- 2 x Egg Yolks
- 1 c. Dry White Wine
- 2 Tbsp. Creme Fraiche, Or possibly Lowfat sour cream
- 1 tsp Sugar
- 1/2 c. Fresh Squeezed Orange Juice
- 1 pch Nutmeg
Direcciones
- 1. Peel the hard part of the asparagus and wash it well. Place the asparagus in a soup pot, ass water, and cook at a gentle boil for 20 min. Drain the asparagus and preserve the water. Cut the asparagus stalks in half and place the top portions aside.
- 2. Heat the butter in another pot, add in the flour a little at a time, and stir continuously.
- 3. Blend the soup in a blender and return it to the soup pot. Continue cooking it over very low heat, not allowing the soup to come to a boiling point.
- 4. Beat the egg yolks in a deep bowl, add in the wine, creme fraiche, and sugar and mix thoroughly. Pour this mix into the soup. Add in the orange juice, nutmeg, and asparagus tops and check the seasonings. Stir well and reheat the soup for a few min till it is warm. Do not let it boil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 105 | 57% |
| Total Fat 11.93g | 15% |
| Saturated Fat 7.58g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 96mg | 4% |
| Potassium 245mg | 7% |
| Total Carbs 8.22g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.26g | 4% |
| Protein 1.7g | 3% |
