Oldenburgische style asparagus soup


  • 250 grams white asparagus
  • 500 milliliters water
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 30 grams butter
  • 250 milliliters milk
  • 15 grams flour
  • 1 egg yolk
  • 2 tablespoons cream

Preparation method (receipt)

Clean the asparagus, hard to break off the tip; cut into 3 centimeters slices. Boil water with sugar, salt and a little piece of butter, reduce heat, and cook the asparagus to lower the lid for 20 minutes. Fold the asparagus in a colander, save the broth. Put the asparagus back into the pot, add milk and cook 10 minutes. Fold the asparagus in a colander, to preserve milk. Melt the butter and fry it until a cream-colored flour mixture gradually pour in the broth and milk, broccoli, interfere with, to avoid lumps. Cook for 5 minutes, add salt and pepper. Beat the egg yolk with the cream, put in the soup to warm up, but do not boil. Return the asparagus to the soup and serve.

white asparagus water salt sugar butter milk wheat flour egg yolk cream