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Ingredientes
- 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
Direcciones
- Cut off the asparagus tips.
- Cut the rest into 25mm lengths
- Plunge the stems into boiling salted water simmer for about 5 min till very tender then scoop out and drain
- Cook the tips in the same water for 23 min till barely tender Drain run under cool water and drain thoroughly
- Puree the stalks with a spoonful or possibly two of cooking water
- 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
- Mix the cream and the yolksGradually stir in 3 Tbsp. 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
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 3 | 11% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 291mg | 8% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.85g | 1% |
| Protein 3.49g | 6% |
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