COUNTRY: THE NETHERLANDS
DISH: ASPARAGUS SOUP WITH HAM AND EGG MIMOSA
CONTRIBUTD BY: Alessandra Camargos, Spouse to the Ambassador
300g (10oz) white asparagus
¼ litre (1 ½ pints vegetable stock, ready made
1 tsp sugar
30g (1oz) butter
30g (1oz) flour
100ml (3 ½ fl oz) cream
Seasonings: pinch grated mace, salt & freshly ground black pepper
200g (7oz) ham off the bone
3 eggs, hard-boiled
1 tbsp finely-chopped parsley
Peel the asparagus with a potato peeler (starting just under the tip), remove the tough ends, remove the tips and cook them in a little stock for 10 minutes until tender. Drain.
In a saucepan, bring the stock and sugar to the boil. Cut the remaining asparagus into 3cm (1inch) pieces, cook 15-20 minutes in the stock until tender.
Puree the soup in a food processor or with a hand blender.
In a large saucepan, melt the butter, stir in the flour. Cook gently for 2 minutes, gradually stir in the soup and crema. Bring slowly to the boil, simmer for 3 minutes.
Season to taste.
Cut the ham into strips. Peel the eggs, press through a sieve.
Divide the ham and asparagus tips among 4 bowls.
Ladle the soup into the bowls, garnish with egg mimosa and parsley. Serve immediately.