Cream of asparagus soup with egg

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Boil the asparagus peelings in 2 litres of salted water. Add 1 pinch of sugar and cook for about 20 minutes. In the meantime cut the asparagus into pieces. Peel and finely dice the onion.

2. 2

   Boil the eggs in boiling water for about 8 minutes. Pour the asparagus stock through a sieve. Heat the oil in a pot and fry the onion. Deglaze with stock, bring to the boil and cook the asparagus for about 15 minutes. Wash parsley, dab dry and chop finely. Quench eggs cold, peel and dice finely. Mix egg cubes and parsley. Stir the crème légère into the soup, bring to the boil and stir in the sauce thickener. Let simmer for about 2 minutes. Season soup with salt, pepper and 1 pinch of sugar.

3. 3

   Quench eggs cold, peel and dice finely. Mix egg cubes and parsley. Stir the crème légère into the soup, bring to the boil and stir in the sauce thickener. Let simmer for about 2 minutes. Season soup with salt, pepper and 1 pinch of sugar. Serve the soup in deep plates and sprinkle with the egg and parsley mixture. Serve garnished with parsley

Nutrition Facts

KCAL
180 kcal

CARBS
9 g

FATS
12 g

PROTEINS
9 g