Zuppa Di Asparagi
|Asparagus ends||2 Pound|
|Water||5 Cup (80 tbs)|
|Heavy cream||4 Ounce|
|Croutons||1 Cup (16 tbs)|
Wash asparagus under running water and scrape tough parts.
Peel potatoes and cut into small pieces.
Split leek and wash under running water, then slice white part thin.
Place vegetables in a pot and add the water.
Boil, uncovered, for 10-15 minutes until tender.
Force the vegetables and liquid through a sieve, or put in a blender until smooth.
Return to the pot, add butter and salt and bring to a boil.
Beat the egg yolk and the cream together in a bowl, then add some of the hot liquid.
Whisk this mixture into the soup and serve with croutons on top.