Asparagus cream is a delicate and velvety soup, perfect for a light yet flavorful 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 the salt provides 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, cut them into pieces, discarding the tougher ends
In a saucepan, melt the butter over low heat; before it turns color, gradually add the flour, continuing to mix to avoid lumps
When the mixture is golden, slowly add the hot broth while whisking continuously
Then bring the broth to a boil and add the asparagus to the saucepan
Season with salt and let it cook over moderate heat for 45 minutes, then turn off the heat and let it cool slightly
Pass it through a food mill with small holes, return it to the cooking saucepan and place it on the heat
In a separate bowl, combine the egg yolk with the cream
When the asparagus puree is almost boiling, add the egg and cream mixture, mix well, and turn off the heat
Serve immediately
Accompany the cream with tiny fried and golden croutons in abundant butter
Frullatore
Padella
Cucchiaio di legno
Store the asparagus cream in the refrigerator for a maximum of 2 days
It can be served hot or cold
Italy
| Energy (kcal) | 45.22 |
| Carbohydrates (g) | 2.63 |
| of which Sugars (g) | 1 |
| Fat (g) | 2.81 |
| of which Saturates (g) | 1.56 |
| Protein (g) | 2.13 |
| Fiber (g) | 0.61 |
| Sale (g) | 0.22 |
