Also available in: Nederlands
I had my brother and sister-in-law over the other day together with my five-month-old niece. At first, I planned to make something really simple for lunch. After some consideration, I decided I should make an effort for lunch. In this time of the year, you can easily get white asparagus so I made asparagus soup with ham and egg salad. You can make the soup and salad a day in advance if you want. We enjoyed the food hopefully you will too.
Asparagus soup & ham and egg salad (4 servings)
Preparation 20 minutes, cooking time 45 minutes.
Ingredients Asparagus Soup:
- 500 grams of white asparagus
- 1.5 liters of water
- 125 ml cream
- curly parsley
- 1 vegetable stock cube
- black pepper
- 1/3 teaspoon nutmeg
- 60 grams of wheat flour
- 50 grams of butter
Ingredients ham and egg salad:
- 5 eggs (large)
- 150 grams of ham
- 100 grams of crème fraîche
- 150 ml mayonnaise
Instructions Asparagus Soup:
Peel the asparagus and cut them into pieces of about three centimeters, set the peels aside. Bring 1.5-liter water to a boil, add the peels. Let it simmer for 25 minutes with the lid closed. Take a big hand of parsley and cut it finely. Pour the soup into a large measuring cup (or something else that you can use, to slowly pour the soup back into the pan later on) through a sieve, throw the peels away.
Melt the butter in the pan, don’t let it brown. Add the wheat flour and bake for three minutes, keep stirring. Now pour the soup in very slowly, keep whisking. Bring to a boil and let it simmer. Add a vegetable stock cube, nutmeg, parsley and a few turns of fresh black pepper, stir it in. Add the asparagus to the soup (except the heads) and cook for five minutes. Insert the heads and cook for seven more minutes. Pour the cream into the soup and stir well. Add extra black pepper, salt and nutmeg to taste.
Check the asparagus, when they are done your soup is ready. I prefer the asparagus with a bite.
Instructions ham and egg salad:
Boil five eggs (hardboiled). Chill the eggs for 10 minutes in cold water. Peel the eggs and cut the eggs and ham finely, put them into a bowl. Mix 100 grams of crème fraîche and 150 ml mayonnaise. Gently incorporate the mayonnaise, creme fraiche mixture into the ham and eggs. Add salt, freshly ground black pepper and finely chopped chives to taste.
Serve the asparagus soup with bread & the ham and egg salad and some additional cut chives.