Vierländer asparagus soup
Vierlanden is an area in the Bergedorf district of Hamburg. Traditionally, free farmers cultivated hops and barley in this prayer area since the 17th century. Later, the focus was on growing vegetables and flowers. For the asparagus here is a quick and easy cream soup with meat broth.
Ingredients & Shopping list
- 250 g asparagus
- 125 ml sweet cream
- 2 eggs yolk
- 1,5 l meat broth
- 1 tbsp flour
- 1 tbsp butter
- salt, pepper, nutmeg
- 1 small glass of sherry
- 2 tbsp chopped parsley
Preparation
- Peel the asparagus and cut into 2 cm pieces. Bring the broth to a boil and cook the asparagus in it for about 12-15 minutes.
- In another saucepan, prepare a light roux (roux) with the flour and butter and gradually stir in a little broth until smooth. Stir in the two egg yolks. Then add the asparagus and the remaining meat broth. Mix well.
- Add the cream and season with freshly ground nutmeg, pepper and salt. On request also with a small glass of sherry or white wine.
Tips & Hints
To serve, sprinkle with freshly chopped parsley.
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