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LOCATION: Recipes >> Soups >> Cream Asparagus 04

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Creamy Asparagus Soup
Serves 4

2 345 g (11 oz) cans green asparagus spears
1 cup (8 fl oz) chicken stock
3/4 (6 fl oz) cup cream
2 egg yolks
freshly ground white pepper
1 tablespoon finely chopped chives

Place asparagus spears, liquid from cans and chicken stock in
electric blender or food processor and blend until smooth. Pour
mixture into saucepan and bring to the boil. Remove from heat. Beat
cream lightly with egg yolks and stir slowly into soup, season with
pepper. Reheat soup without boiling. Serve soup sprinkled with
chives.

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