Creamy Asparagus Soup
Ingredients
- 2 345 g (11 oz) cans green asparagus spears
- 1 cup (8 fl oz) chicken stock
- 3/4 (6 fl oz) cup cream
- 2 egg yolks
- freshly ground white pepper
- 1 tablespoon finely chopped chives
Instructions
Serves 4. Place asparagus spears, liquid from cans and chicken stock in electric blender or food processor and blend until smooth. Pour mixture into saucepan and bring to the boil. Remove from heat. Beat cream lightly with egg yolks and stir slowly into soup, season with pepper. Reheat soup without boiling. Serve soup sprinkled with chives.