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
5-6 tablespoons cold water
1 tablespoon chopped parsley
salt and ground white pepper to
to 8 servings.
- Clean the
asparagus, cut the heads off and cook in 3 pints salted water
until tender. Drain and set aside. Reserve
- 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
(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.
|Did You Know?
three-fifths of the entire body. The elasticity of muscles, cartilage,
tendons, and even of bones is due in great part to the water which
these tissues contain.
One of the most universal dietetic failings is neglect to take enough
water into the system.
The uses of water in the body:
(1) It enters into the chemical composition of the tissues;
(2) it forms the chief ingredient of all the fluids of the body and
maintains their proper degree of dilution;
(3) by moistening various surfaces of the body, such as the mucous and
serous membranes, it prevents friction and the uncomfortable symptoms
which might result from drying;
(4) it furnishes in the blood and lymph a fluid medium by which food
may be taken to remote parts of the body and the waste matter removed,
thus promoting rapid tissue changes;
(5) it serves as a distributer of body heat;
(6) it regulates the body temperature by the physical processes of
absorption and evaporation.