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Asparagus Soup

Serves 4

1 lb. asparagus
3-1/4 cups salted water
pinch of sugar
1/2 cup cream
3 egg yolks
2 tsp. lemon juice
1 tbsp. white wine
2 tbsp. ham, diced
1 tbsp. butter


Scrape asparagus stalks to remove tough portion and slice into generous bite-size pieces. Place in boiling salted water with a pinch of sugar. Simmer gently for 20 minutes. Remove from heat. Stir in cream. Blend in lightly beaten egg yolks. Season with pepper, add lemon juice and white wine.

Fry diced ham in butter till crisp. Sprinkle on top. Serve at once.

Guten Appetit!