CookEat Recipe
Cream of Asparagus Soup
Smooth asparagus soup thickened with rice flour, milk and egg yolk.
Method
Steps
Step 1
Drain the asparagus, reserving its liquid. Warm butter in a large saucepan and cook the asparagus tips gently for ten minutes.
Step 2
Add reserved liquid, water, sliced onion, cloves, bay, parsley, thyme, salt, sugar, cayenne and nutmeg. Cover and simmer 40 minutes.
Step 3
Whisk rice flour, yolk and milk in a bowl. Temper with a little hot broth, then stir into the pot. Cook gently about five minutes until thickened and heated through, until the egg liaison reaches 74°C, without a hard boil.
Step 4
Pass the soup through a fine sieve lined with cheesecloth, reheat as needed, and serve hot. Offer crisp croutons separately. For linked No. 23 service, cut four bread slices into cubes and fry in 1 tablespoon clarified butter until crisp; serve separately.
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