- 4
Ingredients
- 4 SERVINGS
- 2 pounds (1 kg.) white asparagus
- 1 quart (1 L.) chicken stock (or store-bought), or chicken broth (or store-bought or made from a bouillon cube)
- A bit of sugar (1 cube if you have cubes)
- 5 cup (30 g.) cornstarch
- 1 egg yolk
- 1 cup (25 cl.) heavy cream
- Salt
Preparation
Step 1
Wash the asparagus.
Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 1.5-inch (3-cm.) pieces.
Bring the stock or broth to a boil in a soup pot.
When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer for 20 minutes.
Blend and pass through a fine strainer (a chinois if possible), pressing on the solids with a spoon to extract as much liquid as possible.
Put the soup back in the pot, bring back to a boil, and boil about 30 minutes more.
Thoroughly mix the cornstarch in a bowl with 1 tablespoon cold water.
Beat the yolk and cream together in a bowl large enough to hold all the soup.
When the soup in the pot has been reduced by about half, whisk in the cornstarch mixture.
Boil for 1 minute, whisking constantly, and then gently pour everything into the bowl with the egg-cream mixture, whisking as you pour.
Pour the contents of the bowl back into the soup pot and heat very gently in order to thicken.
Stir with a spatula and turn off the heat at the first sign of boiling. Blend.
Season with salt as necessary.