Cream Of Asparagus Soup - cooking recipe

Ingredients

1 lb. asparagus, cut into 1-inch pieces
4 c. veal or chicken stock
1 small onion, finely chopped
2 Tbsp. butter
1 1/2 Tbsp. flour
salt and pepper
2 egg yolks
6 Tbsp. cream or milk

Preparation

Put asparagus in a pan with the stock and onion.
Cover the pan; bring to a boil and simmer 6 to 8 minutes or until the asparagus is tender.
Reserve a few tips for garnish.
Work asparagus and liquid through a nylon sieve or puree in a blender. Melt the butter in a large pan; stir in flour and cook, stirring until straw colored.
Take from heat and add the puree.
Season and bring the soup to a boil, stirring and simmer 2 to 3 minutes. Mix the egg yolks and cream together and add a little of the hot soup before adding this mixture to the remaining soup.
Reheat carefully without boiling.
Adjust seasonings; add reserved asparagus tips.