Creamy Asparagus Soup - French Recipe
6 Tbsp butter
1 small onion, diced
1 celery stalk, sliced
1 lb green asparagus, cut into small pieces, tips reserved
5 cups water
Salt and pepper
3 egg yolks
1 cup whipping cream
2 Tbsp cornstarch
Juice and grated zest of one lemon
Heat the butter in a saucepan and sauté the onion, celery, and asparagus for 5 minutes. Add the water and bring to a boil. Simmer for 15 minutes. Meanwhile, steam the asparagus tip for 5 minutes. Working in batches, purée the soup in a blender and reheat for 5 minutes. Season to taste with salt and pepper. In a bowl, blend the egg yolks, cream and cornstarch to a smooth mixture. Add one cup of the soup and stir well. Pour the mixture into the saucepan; reheat and adjust the seasoning. At the last minute, stir in lemon zest and juice to desired piquancy. Serve the soup in individual bowls, garnished with the asparagus tips.