Ingredients

· 500 g white asparagus

· 200 g leek

· 150 g carrot

· 50 rice

· 3 cups broth

· 1 cup milk

· 3 tablespoons cream

· 40 g butter

· 2 egg yolks

· Salt

First peel the asparagus, we took the hardest part and the cut, also removing the tips. Peel carrots and cut into slices. We remove the green part and root the leek and cut into slices.

In a saucepan put the broth to a boil. Once boiling add the asparagus, leeks, carrots and butter. Boil about 20 minutes and add the rice and milk. Cook 20 minutes over a low heat.

Then withdraw the saucepan from heat and pass its content through the food mill. Once we have the puree, so we put in the pan into the fire.

Meanwhile, we beat the egg yolks with cream and add the cream gradually, stirring. The cream does not boil or the egg will not be good.

Continue stirring until the cream thickens. We correct the salt if necessary and serve hot.