Asparagus Soup with Flaked Eggs

5 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 34 kcal


  • 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



  • 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.


Serving: 100gCalories: 34kcalCarbohydrates: 1.8gProtein: 0.9gFat: 2.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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