Bean-Asparagus Cream Soup

Ingredients

• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 l vegetable broth
• 400 g green asparagus
• 150 g green beans
• 150 g fresh broad beans
• 1 handful parsley
• 2 egg yolks
• 100 ml heavy cream
• 4 tbsp grated parmesan cheese
• Salt
• black pepper (freshly ground)
• a splash lemon juice

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Sauté them in hot oil in a pot until translucent, then deglaze with broth and bring to a boil.

2. 2.

   Trim the lower third of the asparagus and cut into about 2 cm pieces. Wash, trim, and cut the green beans into small pieces. Rinse the bean pods and drain. Add all vegetables to the broth and simmer gently for about 10 minutes, adding more broth if needed.

3. 3.

   Rinse the parsley, shake dry, pluck the leaves, and finely chop. Whisk the egg yolks with cream and 2 tbsp parmesan. Remove the soup from heat and stir in the yolk mixture while whisking. Add parsley and season with salt, pepper, and lemon juice to taste.

4. 4.

   Serve the soup in bowls, sprinkled with the remaining parmesan cheese.