1 lb Asparagus
1 pinch of Sugar
1 tbs Butter
2 oz flour
1 Cup chicken of beef stock
1 pinch of nutmeg
1 egg yolk
1 tbs liquid cream/half and half
1 bunch of fresh green onions
Wash and peal the asparagus, remove any hard parts and cut it in little pieces. Bring a pot of salted water to a rolling boil and add the asparagus and a pinch of sugar. Boil till the asparagus is nice and soft, drain but be sure to save about one and 3/4th cups of the asparagus broth and set aside.
Melt the butter in a pot and add the flour. Stir the mixture until the flour is incorporated, and then cooked until at least the point where a raw flour taste is no longer apparent. Add asparagus broth and stock.
Bring the soup to a nice boil and season to taste with salt and nutmeg and thicken it with the liquid cream/half and half and egg yolk. Add the parboiled asparagus bits and fresh chopped green onion. If you need to thicken add some flour in 1/4 cup warm water before adding to the soup.
