in Soup Recipes

Clear asparagus soup with egg flowers and fresh herbs

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Ingredients for 4 servings:

  • 1 liter broth (from cooking asparagus)
  • 2 eggs
  • 1 bunch of herbs (parsley, chervil)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

good use of leftover asparagus broth, light starter soup

Chop the herbs. Whisk the eggs in a small bowl. Bring the asparagus broth to a boil and pour in the whisked eggs. Stir immediately. Add the herbs – but do not let them boil – and season to taste. For a more refined flavor, you can add a few cooked asparagus pieces to the soup.

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Written by John Myers

Professional Chef with 29 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.

Clear asparagus soup with egg flowers and fresh herbs

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