White Asparagus Cream Soup

Steps

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1. 1
   Prepare the white asparagus by peeling away the tough outer layer with a peeler or knife, reserving the peels for making the broth.
   ▶ ≈0:27
2. 2
   Trim the bottom 1 cm (3/4 inch) from each spear. Cut off the asparagus tips and set aside separately. Cut the remaining stalks into 1 cm pieces.
   ▶ ≈0:56
3. 3
   Bring a large pot of water to a boil and stir in a small amount of broth extract. Add the reserved asparagus peels and simmer for 5–10 minutes to infuse the broth with asparagus flavour.
   ▶ ≈1:43
4. 4
   In parallel, melt butter in a pot, then add flour and let it sweat briefly to create a roux base for the cream soup.
   ▶ ≈2:32
5. 5
   Gradually add the asparagus broth to the flour mixture while stirring constantly, building to the desired soup consistency. Keep in mind the cream will thicken it further.
   ▶ ≈3:40
6. 6
   Add the asparagus stalk pieces (not the tips) and simmer for 15–20 minutes until tender enough that a knife easily pierces them. Stir occasionally to prevent sticking to the bottom.
   ▶ ≈5:12
7. 7
   Halfway through the cooking time, add the asparagus tips, sugar, lemon juice, and salt. Taste and note that you may adjust the seasoning further after adding the cream.
   ▶ ≈5:47
8. 8
   Continue simmering until the asparagus is completely tender. Test again with a knife to confirm full doneness.
   ▶ ≈7:05
9. 9
   Stir most of the cream into the soup. Taste again and adjust the salt and lemon juice to balance the seasoning while highlighting the asparagus flavour.
   ▶ ≈8:26
10. 10
    Whisk the egg yolk into the remaining cream. Gradually temper this mixture by slowly adding small amounts of the warm soup while stirring, repeating 2–3 times to raise its temperature gently.
    ▶ ≈10:12
11. 11
    Pour the tempered egg yolk mixture into the soup and stir well. The soup will take on a richer golden colour.
    ▶ ≈11:01
12. 12
    The soup is ready to serve.
    ▶ ≈11:34