Cleanse and cut the asparagus removing its hard part. Cleanse and cut the leek and let it brown with 3 tablespoons olive oil. Add the asparagus and cook for 1 min.
Add the hot stock and cook for 20min. Melt the rice flour in ½ lt milk mixing well to avoid lumps. Pour into the pan and cook for 10 min. more.
Blend and let it boil again
In a bowl mix 2 yolks with cream and add to the soup previously made. Season with salt and pepper and serve.
(1)
Boil a carrot, an onion, a stem of celery and a little tomato in slightly salted water for half an hour.
