Asparagus cream soup with egg and parsley

Ingredients for 4 servings:

• 1 kg white asparagus
• 2 shallots
• 1 ½ liters of water
• 150 g light cream
• 7 tbsp olive oil
• 2 tbsp sauce thickener, light
• 2 eggs
• ½ bunch parsley
• Water
• Salt
• Sugar
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash and peel the asparagus, and trim off the woody ends. Cut the rest into approximately 2 cm long pieces. Boil the asparagus peels in 1.5 liters of water with 2 tablespoons of salt and 1 tablespoon of sugar, and continue to simmer for 20 minutes. Then drain through a sieve. Peel and finely dice the shallots. Heat the olive oil in a saucepan and sauté the shallots. Deglaze with the asparagus stock, bring to a boil, and cook the asparagus pieces for about 15 minutes. Stir the crème légère into the soup, bring to a boil, stir in the sauce thickener, and simmer for about 5 minutes. Then purée the soup finely with a hand blender and season with salt, sugar, and pepper. Add a little more sauce thickener to taste and continue simmering. Meanwhile, boil the eggs for about 8 minutes, then peel and chop them. Chop the parsley as well. Serve soup in deep bowls and sprinkle with egg and parsley.