Lemony Asparagus Soup

Recipe Ingredients

4 cups	948ml	Chicken or vegetable stock
1 lb	454g / 16oz	Asparagus - 4 thick tips
		Reserved - (cut them 3" long)
1		Potato - cut up
1/2		Lemon - with 6 delicate
		Curls cut from the rind
1/2 teaspoon	2.5ml	Dried thyme
1		Egg yolk - beaten with
		A little cream or milk
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring stock to a boil, add the asparagus stalks, potato, and 2 curls of lemon rind, minced fine -- and cook until tender.

Puree the soup, then strain. Reheat, then add the thyme by rubbing it to a powder between your hands. Beat in the egg yolk and cream and heat until thickened; season to taste. Add asparagus tips and cook until tender, 3 to 5 minutes -- then remove and slice up to 2 inches from the bottom into thin slices lengthwise.

Ladle the soup into four bowls, then top each with an asparagus tip that has been spread decoratively and a lemon rind curl.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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