Preparation time: 40 min.
Servings: 4
INGREDIENTS
1 lb of white asparagus
5 oz of carrots
7 oz of leek
1.7 oz of rice
3 cups of broth
1 cup of milk
3 tbsp of liquid cream
1 oz of butter
2 egg yolks
Salt to taste
PREPARATION
Peel the asparagus, remove the hardest part, chop them and keep the ends. Peel and cut the carrots in slices. Remove the green part and roots of the leek and chop it as well.
Cook the asparagus ends with water and salt.
Place the broth in a saucepan and add the asparagus, leek, carrot and butter. Place over flame and cook for 20 minutes. Add the rice and milk. Cook for 20 minutes more.
Mash everything. Do not use the mixer because the leek and asparagus threads will remain. Place the place in the saucepan again and place over flame. Whisk the yolks with the cream and add them to the cream.
Do this gradually and stirring. The cream needs to be hot but should not boil to avoid cooking the egg. Continue stirring until the cream thickens.
Rectify the salt if necessary, place it in the soup dish and garnish with the asparagus ends.
