Asparagus in Alloyed Lime-chicken Soup with butter Chilli Pea Topping

Bring the chicken stock to the boil, season with a little boiled vegetable stock and cook the rice in it for 15 minutes until soft.

In the meantime, peel the lower third of the asparagus, cap the ends slightly and cut diagonally into slices that are not too thick. Rinse the peas a little under cold water and let them drain.

When the rice is almost soft, add the asparagus and cook for another 5 minutes.

In the meantime, heat the peas in a little butter and season with a pinch of Espelette pepper.

Roll the limes a little on the work surface so that they give more juice and squeeze out.

Separate the eggs and beat the egg whites until they are half stiff, now fold in the egg yolks and then add the lime juice to taste. Quickly stir a large ladle of the broth (but it must not be TOO HOT, otherwise the mixture will curdle !!!!!!) with the whisk under the egg mixture and immediately put the mixture back into the pot, stirring constantly and only heat it until the soup has bound (it must NO LONGER BOIL, otherwise it will curdle !!!!). Then season again with salt.

Put the hot soup in a soup cup, place the butter peas on top and lightly sprinkle with the pepper mixture ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"

I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome. The soup connoisseur thanks you in advance.