Asparagus cream soup with ham

Ingredients for 4 servings:

800 g asparagus, white

salt 300 ml cream

salt pepper, white, from the mill
nutmeg, freshly grated
2 yolks 2 tablespoons
.
Lemon juice 50 g white bread cubes

40 g butter 100 g ham, raw, cut into strips
parsley, chopped

Preparation:

The Peel asparagus. The bowls and wash it into a brew
cook. In a large pot about 1 liter of saline water to boil and peel
enter into it, 15 minutes to cook and absieben.
In hived dente asparagus soup to cook, lift out and drain
. The asparagus heads in 3 to 5 cm in length
off,
aside.
The poles with the South thoroughly puree - or in the mixer with the
Pürierstab - and pass through a sieve. Back in the saucepan.
Cream 3 tbsp. thinning, the rest under the pureed asparagus
mix. The soup at a low heat to boil down to third.
With salt, pepper and nutmeg gradually. From the heat.
3 tbsp. Beat cream with two egg yolks and the lemon juice
mix and stir the soup, no longer cook,
else coagulates the yolk.
The white bread cubes in the butter anrösten, admit the ham and heat
.
Shortly before serving the asparagus tips in the soup and remove easily
durchwärmen. In pre-plate, the bread croutons
with the ham strips and add the parsley on top.