"The most cherished of all the vegetables in Germany is asparagus. Although the green variety is enjoyed in many dishes, the most prized is white asparagus. Either variety works well in this Asparagus Cream Soup" from Classic International Recipes. The serving amount is for 6 side dish or appetizer servings, not for a meal. I'd say it is 2 or 3 servings if used as a main dish soup.
- 2 (15 ounce) cans asparagus spears or 2 (10 ounce) packagesfrozen asparagus spears, thawed or 2 lbs fresh white asparagus
- 3 cups milk or 3 cups light cream
- 1⁄4 cup shallot, finely chopped
- 2 tablespoons butter
- 2 teaspoons all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon ground nutmeg
- 2 egg yolks, slightly beaten
- parsley, snipped for garnish
- Drain canned asparagus or thaw and drain frozen. If using fresh, snap off the tough ends, wash, and steam for 3 to 5 minutes until tender. Cut the tips off the asparagus spears and set aside. In a blender, combine asparagus stalks and milk or cream; cover and blend until smooth.
- In a saucepan cook the shallots in hot butter until they are tender but not brown. Stir in the flour, salt, pepper, and nutmeg. Add the asparagus mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- Slowly stir about half of the hot mixture into the beaten egg yolks. Return all to the pan. Stir in the reserved asparagus tips. Cook and stir over low heat for 2 to 3 minutes or until heated through. Sprinkle snipped parsley on top, if desired.