1
pound (0,453 kg) fresh asparagus
3 pints (1,5 l) cold water
4 tablespoons butter or margarine
4 tablespoons flour
1 cup (250 ml) cold water
1 cup (250 ml) cold milk
1 egg yolk
4 tablespoons sour cream
2 teaspoons corn starch (or potato
starch)
5-6 tablespoons cold water
1 tablespoon chopped parsley
salt and ground white pepper to
taste
Preparation:
Clean the
asparagus, cut the heads off and cook in 3 pints salted water
until tender. Drain and set aside. Reserve
the water.
Cut rest of the asparagus into
inch long pieces and
cook in reserved salted water until tender, than process in food
processor or blender. Reserve the asparagus water.
Melt margarine, add flour and
cook until golden brown, than
add 1 cup cold water and 1 cup milk, mix well and add around 2
pints
(1 l) reserved asparagus water and mashed asparagus.
Put cooked asparagus
heads into soup and bring to boil. In a small bowl mix sour cream, 2
teaspoons corn starch,
egg yolk, chopped parsley with 5 tablespoons cold water until smooth.
Remove soup from heat and add
cream mixture to soup, stir
and simmer very slowly but do not boil.
Season with ground white pepper
and salt and serve.
Serve asparagus soup with
croutons of toast or toasted buns.
