Asparagus soup


30 min


  White asparagus - 1 pound
  Milk - 25 fl oz
  Butter - 0,2 pound
  Wheat flour - 3 tbsp
  Egg yolk - 3
  Celery leaves to taste
  Salt to taste


  Wash and peel the asparagus stems, then boil them for 20 minutes or until tender. Drain and save the water for later use. Cut off the tops of the stems and save them for later use. Puree the rest of the stems with a small amount of eater using food processor.
  Pour the saved water into a measuring can and add milk so that there will be approx. 35 oz of liquid. In a large saucepan melt the butter. Add flour and cook, stirring, for 2 minutes, then add the liquid and pureed asparagus, and cook, stirring, until the soup thickens.
  Put the egg yolks to a tureen, and add the sup, mixing all the time to prevent the yolks from curdling. Add salt to taste. Decorate with the saved asparagus tips and celery leaves, and serve immediately.