Cream Of Asparagus Soup With Pea Pesto - cooking recipe

Ingredients

2 kg asparagus, woody ends snapped off
200 g frozen peas
2 cloves garlic, peeled and chopped
5 sprigs fresh basil, chopped
8 tbsp olive oil
1/2 None lemon, grated zest
100 g smoked sliced bacon, halved
150 g butter
2 None onions, peeled and finely diced
150 g plain flour
400 ml whipping cream
1 tbsp vegetable bouillon
4 None egg yolks, beaten
150 g smoked salmon, cut into strips

Preparation

In a saucepan, bring 4 quarts of water, a pinch of salt and a pinch of sugar to a boil. Add the asparagus, bring back to a boil, cover and simmer for 10 mins. Drain, reserving the cooking water, and cut into pieces.
In a separate saucepan, cook the peas in boiling salted water for 2 mins. Drain and refresh with cold water. Place in a blender with the garlic, basil and 6 tbsp oil and puree. Stir in the lemon zest and season with salt and black pepper.
Heat 2 tbsp oil in a skillet and cook the bacon until crispy. Remove from the pan and drain on paper towel.
Melt the butter in a saucepan and saute the onions for 2 mins. Sprinkle with the flour and saute for 2 mins more. Gradually pour in the asparagus water and cream, then bring to a boil. Season with salt, black pepper and a pinch of sugar and stir in the bouillon.
Carefully stir 6 tbsp of the soup into the egg yolks. Remove the soup from the heat and slowly pour in the egg yolk mixture, stirring. Add the asparagus pieces and heat through. Ladle into bowls and top with the pea pesto and either the bacon or salmon.