Cream Of Asparagus Soup With Crab Meat And Chervil Recipe
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus shells in 800 ml salt water with 1 pinch of sugar for about 20 minutes.
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Ingredients
- 500 g white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 20 g Butter or margarine
- 20 g Flour
- 7-10 Tbsp white pepper
- 1 TEASPOON Lemon juice
- 100 g Whipped cream
- 2 Egg yolk (size M)
- 150 g Crab meat
- 7-10 Tbsp Chervil
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