Creamed Asparagus Soup
|Asparagus/2 packages frozen asparagus||2 Bunch (200 gm)|
|Chopped scallions||1 Bunch (100 gm)|
|Chopped garlic||2 Clove (10 gm)|
|Lemon juice||1 Teaspoon|
|Oil/Melted fat||3 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
Slice all but 10 asparagus tips and add with scallions , garlic, lemon juice and seasonings to melted fat.
Cook very slowly until mushy.
Remove from fire and add flour, stirring to keep smooth.
Add water slowly.
Cook until it reaches boiling point.
Simmer 10 minutes, stirring constantly.
Force through a strainer and return to pan.
Add egg yolk mixed with cream.
Add asparagus tips which have been cooked in salted water.
Reheat, but do not boil and serve garnished with parsley.