A delicious recipe for the asparagus season:
Boil a strong broth (about 0.6 l) from the bones and the boiling vegetables, pour it through a sieve and cook the chopped asparagus in it until soft. Prepare a roux with 40 g of flour and butter and thicken the broth with it. It is strained through a hair sieve, returned to the flame, cow’s milk is added and boiled up.
The broth is seasoned. Cut the bread into small cubes and fry them in butter until golden. Before serving, add egg yolk mixed with sour cream and toasted bread cubes to the broth.
It is served hot.
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