Asparagus cream is a delicate and velvety soup, perfect for a light but tasty first course. The asparagus is cooked and then blended with chicken broth, flour, and egg yolk to achieve a creamy consistency. The cream and butter add a touch of richness, and salt gives the right balance of flavors. This recipe is typical of Italian cuisine and is ideal for spring when asparagus is in season.
Clean and wash the asparagus thoroughly, chop them into pieces discarding the hard part.
In a saucepan, melt the butter over low heat; before it browns, add the flour in several additions, continuing to stir to avoid lumps.
When the mixture is golden, gradually add the hot broth while continuously working with a whisk.
Then bring the broth to a boil and add the asparagus to the saucepan.
Add salt to taste and let cook over moderate heat for 45 minutes, then turn off the heat and let it cool slightly.
Pass through a food mill with small holes, return to the cooking saucepan and place on the heat.
In a separate bowl, mix the egg yolk with the cream.
When the asparagus puree is almost boiling, pour in the egg and cream mixture, stir well, and turn off the heat.
Serve the cream with tiny fried and golden bread croutons in plenty of butter.
Blender
Pan
Wooden spoon
Store the asparagus cream in the refrigerator for up to 2 days
Can be served hot or cold
Italy
| Energy (kcal) | 117.49 |
| Carbohydrates (g) | 7.97 |
| of which Sugars (g) | 3.02 |
| Fat (g) | 7.58 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 3.87 |
| Fiber (g) | 1.86 |
