For the cream of asparagus soup, peel the asparagus starting under the head and cut into small pieces. Foam some butter in a pot, sauté white root vegetables and asparagus in it until colorless, pour in water, season with salt, sugar and lemon juice, cook until soft. Add the cream, bring to the boil and puree with a hand blender. Season to taste and thicken slightly if necessary. Preheat oven grill to 220 °C. Remove the crusts from the white bread, cut into small cubes and toast dry in a coated pan. Mix the whipped cream with the egg yolk. Serve the hot soup in cups or plates, top with the egg yolk-cream mixture and bake in the oven with the grill function on for approx. 1 – 2 minutes. Sprinkle with croutons and serve.
Preparation Tip:
To reduce the cholesterol content of this dish, serve the cream of asparagus soup without overcooking it.
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