Cream Of Vegetable Soup

Ingredients

• 1 cup vegetable pulp (asparagus, green peas, string beans, spinach, corn, or celery)
• 4 cups stock (veal, beef, or chicken broth)
• 1 tablespoon butter
• 2 tablespoons flour
• salt and pepper to taste
• 1/2 cup cream
• 2 egg yolks (optional, for French style thickening)

Method

1. 1 Boil the chosen vegetable until soft, then press it through a sieve to create a smooth pulp.
2. 2 In a saucepan, melt 1 tablespoon butter and whisk in 2 tablespoons flour to make a roux. Cook briefly.
3. 3 Gradually whisk in 4 cups of stock and the vegetable pulp. Season with salt and pepper.
4. 4 Simmer until thickened, then strain again for a perfectly smooth consistency.
5. 5 Stir in 1/2 cup cream. For French style, temper 2 egg yolks with cream and stir in, heating gently without boiling.
6. 6 Serve immediately while very hot.