Contents
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Ingredients
- 2 handful Asparagus peels
- 500 g Fresh asparagus
- 1 size Diced onion
- 1 liter Water
- 4 piece Free range eggs
- 125 Milliliters Liquid cream
- 125 Milliliters Freshly grated nutmeg
- 1 bunch Chopped parsley
- 1 bunch Salt
- 1 bunch Ground white pepper
Instructions
Preface
- My father used to grow asparagus himself in the garden. My mother used to cook a lot with it. I made a note of this soup once. Delicious.
- To start with, boil the asparagus peels in salted water with the onions for about 20 minutes. Sieve into another saucepan. Express yourself nicely.
- Cut the cleaned asparagus into small pieces. Approx. 15-20 min. cook in the pre-cooked broth.
- Now beat in the eggs and stir with a fork until they start to flake. Only a little. There must be no crumbly egg porridge.
- Finally stir in the cream. Then season the soup with nutmeg, pepper and salt to taste. Chop the parsley. Add. Pick up a part to sprinkle over. Good Appetite.
Nutrition
Serving: 100gCalories: 34kcalCarbohydrates: 1.8gProtein: 0.9gFat: 2.6g