Asparagus Soup

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Delicious and easy basic recipe for a creamy fresh asparagus soup with a topping of strips of ham and egg




Cut the asparagus into pieces. Boil them for 5 minutes in about 1.5 liters of water and then let them cook for another 10 minutes in the water.
Finely chop the shallots. Melt the butter in a soup pot and sauté the shallots in it. Then add the flour and stir with a whisk to a roux and let it fry and cook for 5 minutes. Drain the asparagus and reserve all the cooking liquid. Dissolve the stock cubes in the asparagus cooking liquid. Pour this little by little into the roux and keep stirring with a whisk so that no lumps form.
When all the stock has been added, stir in the cooking cream and add the cooked asparagus in pieces. Taste to see if the soup is well seasoned and add a pinch of salt and/or pepper if necessary. Add the ham strips (partially) to the soup. Ladle the soup into plates and garnish with egg pieces, ham strips and some finely chopped parsley.
Tip: for a gluten-free soup, replace the flour with cornstarch.
Tip: read here about preparing and cooking asparagus, including useful tips.

Source: Leukerecepten by leukerecepten-nl.
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