Asparagus Cream Soup

Name: Asparagus Cream Soup
Yield: 4
Ingredients: 1/2 pound of bread; 2 tomatoes; salt to taste; 2 cloves of garlic, minced; 1/2 large onion, sliced; some sprigs of parsley; 1/2 bell pepper; 5 cups of water; For the cream:; 2 tablespoons of butter; 4 tablespoons of all-purpose flour; 1 egg yolk; 1 cup of milk; 1 small can of asparagus tips

1
1/2 pound of bread
2
2 tomatoes
3
salt to taste
4
2 cloves of garlic, minced
5
1/2 large onion, sliced
6
some sprigs of parsley
7
1/2 bell pepper
8
5 cups of water
9
For the cream:
10
2 tablespoons of butter
11
4 tablespoons of all-purpose flour
12
1 egg yolk
13
1 cup of milk
14
1 small can of asparagus tips

Ingredients

1
1/2 pound of bread
2
2 tomatoes
3
salt to taste
4
2 cloves of garlic, minced
5
1/2 large onion, sliced
6
some sprigs of parsley
7
1/2 bell pepper
8
5 cups of water
9
For the cream:
10
2 tablespoons of butter
11
4 tablespoons of all-purpose flour
12
1 egg yolk
13
1 cup of milk
14
1 small can of asparagus tips

Directions

1
Make a broth with the meat, tomatoes, salt, garlic, onion, parsley, bell pepper, and water
2
Let it simmer for 1 hour
3
Cool
4
For the cream, melt the butter
5
Add the flour and mix well
6
Gradually add the broth, stirring constantly
7
Strain through a fine-mesh sieve
8
Let it cool slightly
9
Add the egg yolk and milk
10
Bring to a simmer, stirring constantly
11
Add the asparagus and, if desired, some of the canning liquid
12
Let it heat without boiling
13
Serve in 4 portions.