Creamy Asparagus Soup
|Fresh asparagus||1 Pound|
|Sour cream/Plain yogurt||5 Tablespoon|
Peel the asparagus and trim off the woody ends.
Break into small pieces, about 1 inch long.
Cook in boiling salted water until just tender.
Reserve the tips, and blend the remaining asparagus to a puree with 2 1/2 pints of the cooking liquid and the butter in a blender.
Return the pureed soup to the saucepan and stir in the cream and sour cream.
Heat gently for 5 minutes.
Beat the egg yolks in a bowl and gradually add 3 spoonsful of the hot soup.
Stir the egg mixture into the remaining soup and heat.
Do not allow to boil.
Add the reserved asparagus tips and serve.