Asparagus Puree Soup

Ingredients

• chicken
• funt veal shank
• bunch greens
• funt asparagus
• funt butter
• egg yolks
• stakan cream
• stakan rice or pearl barley

Instructions

1. Boil a white bouillon of chicken and veal shank with greens; strain.
2. Boil the asparagus heads separately; stew the stalks in butter and bouillon until soft.
3. Rub the stalks through a sieve and bind with rubbed rice/barley or a light roux; simmer 20-30 min.
4. Stir in a yolk-cream liaison, heat until steaming, and add the asparagus heads.