This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
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For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Utensils
Step 1
Peel the asparagus and cut off woody ends, then cut it into smaller pieces.
Step 2
In a large pot, add the asparagus and broth. Bring to boil and cook over medium heat for 20 minutes.
Step 3
After 20 minutes, remove from heat. Attach the hand blender attachment to the power base and submerge the blender head into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the hand blender and move the hand blender around, and up and down, to blend the ingredients for approximately 1 minute or until soup is completely smooth. Add lemon juice, nutmeg and season with salt and pepper to taste.
Step 4
Meanwhile, add butter and flour to separate small saucepan, cook for 3-4 minutes over medium heat until it starts browning. Place soup back on the hob and bring back to boil.
Step 5
Stir roux into boiling soup and continue cooking for additional 1-2 minutes.
Step 6
Add crème fraiche and egg yolk to a small bowl and mix well. Stir this mixture into the soup to combine well.
Step 7
Serve immediately garnished with Black Forrest ham and croutons.
Peel the asparagus and cut off woody ends, then cut it into smaller pieces.
For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Step 2 of 7
In a large pot, add the asparagus and broth. Bring to boil and cook over medium heat for 20 minutes.
For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Step 3 of 7
After 20 minutes, remove from heat. Attach the hand blender attachment to the power base and submerge the blender head into the soup ensuring it is flush with the bottom of the pot. Press and hold the power button to start the hand blender and move the hand blender around, and up and down, to blend the ingredients for approximately 1 minute or until soup is completely smooth. Add lemon juice, nutmeg and season with salt and pepper to taste.
For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Step 4 of 7
Meanwhile, add butter and flour to separate small saucepan, cook for 3-4 minutes over medium heat until it starts browning. Place soup back on the hob and bring back to boil.
For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Step 5 of 7
Stir roux into boiling soup and continue cooking for additional 1-2 minutes.
For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Step 6 of 7
Add crème fraiche and egg yolk to a small bowl and mix well. Stir this mixture into the soup to combine well.
For the soup
500g
white asparagus
1L
vegetable broth or stock
40g
butter
30g
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
100g
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
For the soup
17oz
white asparagus
0.22 gallons
vegetable broth or stock
1oz
butter
1oz
flour
1 tbsp
lemon juice
¼ tsp
nutmeg
3oz
crème fraîche
1
egg yolk
Salt and pepper, as desired
To serve
Black Forrest ham
Croutons
Chervil
Step 7 of 7
Serve immediately garnished with Black Forrest ham and croutons.
