Asparagus Soup with Flaked Eggs
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Servings: 3 people
- 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
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.
Serving: 100g | Calories: 34kcal | Carbohydrates: 1.8g | Protein: 0.9g | Fat: 2.6g