Cream of Asparagus Soup
Ingredients
- 4 tablespoons butter
- 2 tablespoons cornstarch
- 5 cups stock
- 1 pound fresh asparagus
- 2 egg yolks
- 1/3 cup milk
- salt and ground white pepper to taste
- 1/3 cup heavy cream
Instructions
Melt butter in a 2 quart saucepan. Remove from heat and blend in cornstarch. Stir and cook 1 minute. Remove from heat, add stock, and mix well. Bring to boiling point, stirring frequently. Wash and trim asparagus. Cut off tips and cook them in 1/2 inch of boiling water in a separate saucepan. Cut remaining asparagus in 1/2 inch pieces, cook in additional stock until tender and add to the soup. Beat egg yolks with milk add to soup, and bring it to boiling point. Stir in salt, pepper, cream and asparagus tips. Heat. Serve hot. Makes 6 to 8 servings.
