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Cream of Fresh Green Asparagus Soup

Preparing time: 30 minutes
Cook time: 25 minutes
1 large white onion roughly chopped
56 g butter
Onion and butterChopped Onion Polly Eats London
Heat the butter in a large saucepan until foaming. Cook the onion in the butter for 8 minutes until tender. The onion can’t be browned. Set aside.
24 spears fresh green asparagus

Green Asparagus Polly Eats LondonPeeling green asparagus Polly Eats London

Cut off the butt of each asparagus. Peel the skin and remove scales. 
Cutting the tops of green asparagus Polly Eats LondonChopping the lower parts of the asparagus stalks Polly Eats London
Cut the tops 8 cm long, set them aside. Chop the lower parts of the asparagus stalks into 2,5 cm pieces.
2 l water
2 tsp salt

Boiling asparagus Polly Eats LondonAsparagus chopped with the onion Polly Eats London

Add the salt into the water and bring to a rapid boil. Add chopped asparagus stalks and boil slowly uncovered for 5 minutes.  Remove and drain. Reserve the blanching water. Stir cooked pieces into the onion, cover and cook for 5 minutes.
Cooked asparagus Tips Polly Eats London
Bring the water to the boil again, add asparagus tops and boil slowly up to 8 minutes. Remove them and drain. Reserve the water, set the tops aside.
4 tbls flour
The asparagus blanching water
284 ml semi-skimmed milk, if necessary

Onion, asparagus and flour Polly Eats LondonStirring the blanching water Polly Eats London

Uncover the pan, add the flour. Stir it in and mix thoroughly for 1 minute. Remove from heat and pour a cup of the hot blanching reserved water, carry on stirring. Gradually stir in the rest of the water. Then simmer very slowly for 25 minutes. Keep it partially covered. If the soup is too thick, pour the milk and thin it out.
Asparagus Tips Polly Eats LondonAsparagus ends Polly Eats London
Cut off 2,5 cm ends of the blanched asparagus tips. Reserve the tips as a garnish. Pour the ends into the soup and blend together.
2 egg yolks
142 ml double cream
salt and pepper to taste
Egg yolks and cream Polly Eats LondonBeating the hot soup into the cream and yolk mixture Polly Eats London
In a bowl mix together two egg yolks and the cream.  Beat in one ladle of the hot soup into the mixture, gradually add, ladle by ladle the rest of the soup. Pour the tip ends and correct the seasoning.
Cream of Fresh Green Asparagus Soup Polly Eats London
Before serving, pour the soup back into the pan and simmer gently stirring all the time. Serve with croutons or toasted white sandwich bread and the asparagus garnish.

The recipe inspired by"Mastering the Art of French Cooking" Volume Two Julia Child, Simon Beck

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