Asparagus soup with ham and egg

Name: asparagus soup with ham and egg
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g fresh white asparagus; 1,3 liter tap water; 2 chicken broth tablet; 1 fresh leek; 30 g unsalted butter or margarine; 30 g wheat flour; 125 ml fresh cream; 2 medium sized egg; 50 g ham slices

Creamy Dutch asparagus soup with ham, egg, cream and leek

Ingredients

Kitchen Stuff

1 blender

Directions

Peel the asparagus all the way down with a peeler from just under the cup and remove the woody undersides. You use the bottom side in step 2.
Put the peels and bottoms in a soup pan. Add the water and the tablets. Bring to the boil, reduce the heat and keep it to boil for 20 minutes.
Pour the stock through a sieve and collect the stock in a pan or bowl.
Wash 1 leek and cut the white part into rings. Heat the butter in a soup pan and fry the leeks for 5 minutes on low heat. Add the flour and cook for 2 minutes.
Add the stock and bring to the boil while stirring. Cook for 5 minutes and turn off the heat. Add the whipped cream and puree the soup with the hand blender.
Cut the peeled asparagus into 2 cm pieces and add to the soup. Bring back to the boil and simmer for 10 minutes.
Meanwhile, boil the eggs hard in 8 minutes. Let them scare under cold running water and peel them. Have a nice fork with a fork. Cut the ham into strips.
Spoon the soup into bowls or plates, spread the ham over it and sprinkle with the egg crumb. Bon appétit! .