Asparagus Purée Soup

Ingredients

• bunch bunch of soup greens
• funt potato (waxy)
• funt asparagus (cheap young)
• funt (+spoon) butter
• egg yolks
• stakan cream
• stakan rice or pearl barley

Instructions

1. Cook and strain a broth from a bunch of greens and 1 funt waxy potato; salt.
2. Cut tips from 2½ funt young asparagus and boil separately in salted water.
3. Stew the rest with butter and broth, covered, until soft; rub through a sieve.
4. Combine with rice/pearl-barley purée or a flour-butter roux; boil 20–30 min.
5. Temper 2 yolks + ½ glass cream with hot broth, stir into soup with butter; reheat to very hot without boiling.
6. Add asparagus tips and serve.