Asparagus Puree Soup

Ingredients

• 1 chicken
• 1 1/2 funt veal shank
• 1 bunch greens
• 2 1/2 funt asparagus
• 1/8 funt butter
• 2 egg yolks
• 1/2 stakan cream
• 1/2 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.