John Myers
Ingredients for 2 servings:
- 4 stalk(s) asparagus, white or green
- 1 liter of water
- 3 eggs
- 1 pinch(s) of sugar
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Peel the asparagus and cut it into slices about 1 cm thick. The pieces should be bite-sized. Place the sliced asparagus in a pot with about 1 liter of salted water. Adding a pinch of sugar will intensify the flavor of the asparagus. The amount of water you use depends on your personal taste, as the water is not drained but used directly as soup liquid. So if you want an asparagus soup with lots of ingredients, don’t use too much water. Bring everything to a boil and simmer over moderate heat until the asparagus is soft. However, you definitely don’t want it to fall apart. Crack the eggs into a bowl, add a little pepper, whisk them lightly, and add them to the pot. Stir gently. The water with the asparagus should no longer be boiling. If you like, add some chopped flat-leaf parsley. This adds a bit of color. There shouldn’t be too much parsley, though, so that the flavor of the asparagus isn’t overpowered. You can eat this asparagus soup on its own or serve it with a slice of bread, with or without butter. I toasted two slices of mixed bread in olive oil. It went well with the soup. It’s a no-nonsense asparagus soup with plenty of flavor. It’s also healthy (under normal circumstances) and really quick to make. I had some leftovers. The next day, I took the soup out of the fridge an hour before serving and ate it without reheating it. I was amazed at how intense the flavor is at room temperature. A good alternative for a light meal on a warm day.
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