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🍽️ Light Asparagus Cream Soup from Leftovers

148 kcal · 45 min · 4 servings

Ingredients

• Asparagus (peels and end pieces from 500 g white or green asparagus)
• 1 Liter poultry stock
• 0.5 Lemon(s) (juice from it)
• 1 dash Worcestershire sauce
• 50 g butter
• 4 tsp flour
• 1 egg yolk
• 100 ml cream
• Nutmeg
• Salt and pepper
• 1 pinch(es) sugar

Instructions

1. 1. Place the asparagus peels and tough ends into a pot.
2. 2. Pour one liter of chicken broth into the pot.
3. 3. Add a spoonful of sugar, salt, pepper, and the juice of one lemon.
4. 4. Let the mixture simmer gently over low heat for about 30 minutes.
5. 5. Strain the broth through a fine sieve.
6. 6. Reserve the clear liquid.
7. 7. Melt the butter in the pot.
8. 8. Stir in the flour with a whisk.
9. 9. Keep stirring until a smooth paste forms.
10. 10. Add the asparagus broth to the paste, one spoonful at a time.
11. 11. Stir constantly while adding.
12. 12. Place the cream and egg yolk in a small bowl.
13. 13. Whisk the two ingredients together well.
14. 14. Slowly stir the cream and egg yolk mixture into the soup.
15. 15. Grate some fresh nutmeg over the soup.
16. 16. Add a few drops of Worcestershire sauce.
17. 17. Season the soup with this.

Nutrition per serving

• kcal: 148
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 8 g