1 lb. fresh asparagus
6 Cups cold water (for boiling)
4 Tbs. margarine
4 Tbs. flour
1 cup cold water
1 cup cold milk
1 egg yolk
4 Tbs. sour cream
2 tsp. corn starch
5-6 Tbs. cold water
1 Tbs. chopped parsley
salt and ground white pepper to taste
Clean the asparagus and cut the heads off. In a large saucepan with 6 cups salted water cook on medium high until tender.
Drain and set aside, reserve the water.
Cut the rest of the asparagus into inch long pieces and cook in reserved salted water until tender, than process or pass through a sieve. Reserve the asparagus water.
Melt margarine, add flour and cook until golden brown. Add 1 cup cold water and 1 cup milk, mix well and add around 4 Cups reserved asparagus water and mashed asparagus. Put cooked asparagus heads into soup and bring to boil.
In a small bowl mix sour cream, 2 teaspoons corn starch, egg yolk, chopped parsley with 5 tablespoons cold water until smooth.
Remove soup from heat and add cream mixture to soup, stir and simmer very slowly but do not boil.
Season with ground white pepper and salt.
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