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.