Asparagus Soup with Green Asparagus Spears

An asparagus recipe for gourmets:

1. peel the asparagus spears, only the lower third in the case of the green asparagus spears, and bundle them into two portions.

2. put the asparagus in boiling salted water to which sugar, butter and asparagus peelings have been added.

Cook the asparagus for 10 to 12 minutes. Remove and drain well.

Pour the asparagus broth through a sieve and pour 750 ml into a saucepan.

Mix whipped cream and egg yolks, add to soup and stir until slightly thick. Do not make more

6. cut the asparagus into pieces, add to the soup. Give and pull a few min.

7. the soup must not make more, otherwise the egg yolks curdle.

Season the soup with sherry, pepper and salt.

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