Limburg Asparagus Soup

Name: Limburg Asparagus Soup
Cook time: 40 min
Total time: 85 min
Yield: 4
Cuisine: Dutch
Ingredients: 500 g fresh white asparagus; 1 meat broth tablet; 1,5 liter tap water; 30 g unsalted butter; 30 g wheat flour; 1 medium sized egg; 150 g cooked ham strips; 4 el fresh cream; 2 el fresh parsley

Soup with asparagus, ham and parsley.

Ingredients

Directions

Wash the asparagus, remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup down.
Bring the asparagus with the peels and the bouillon tablet (in an asparagus pan) with 1.5 liters of water to the boil.
After 15 minutes take the asparagus out of the pan and let the peels cook for another 30 minutes on low heat.
Strain the cooking liquid and discard the skins. Cut the cooked asparagus into pieces.
Melt the butter in a soup pan, sprinkle the flour over it and stir it through the butter.
Let it fizz for a moment and add the cooking liquid of the asparagus to it, while stirring.
Let the soup cook for 15 minutes on low heat.
Cook the egg hard, let it scare and fine with a fork.
Add the egg, asparagus pieces, ham strips and whipped cream to the soup.
Season to taste with salt and (freshly ground) pepper and sprinkle the chopped parsley over it.