Clear Asparagus Soup with Egg Custard

Ingredients

• 2 Eggs
• 50 ml Soy cream
• Salt
• Pepper
• 10 g parsley (0.5 bunch)
• 800 ml poultry broth
• 2 kg white asparagus
• 1 pinch coconut blossom sugar

Instructions

1. 1.

   Blend the eggs, soy cream, salt and pepper briefly with a stick blender.

2. 2.

   Wash the parsley, shake off excess water, pluck the leaves, roughly chop them and add to the egg mixture.

3. 3.

   Line a small baking dish (about 250 ml capacity) with a little oil if desired and pour in the egg mixture. Fill a larger pot or roasting pan that can accommodate the dish with hot water up to 1–2 cm high. Place the baking dish inside, set it on a rack in a preheated oven at 150 °C (fan‑less; gas: level 1–2) and let it firm for about 40 minutes.

4. 4.

   Meanwhile pour 500 ml of water into a pot and add the poultry broth. Wash and peel the asparagus. Add the skins to the broth, cut off the ends of the asparagus and add them as well. Bring to a boil over medium heat and simmer for 10 minutes. Remove from the stove and let it steep for 30 minutes.

5. 5.

   After 40 minutes remove the set egg custard from the water bath and allow it to cool so it firms up.

6. 6.

   During this time cut off the tips of 12 peeled asparagus spears, split them lengthwise into quarters. Freeze or cook the remaining asparagus and use it later for a salad if desired.

7. 7.

   Season the cooking water with salt and coconut blossom sugar. Boil the asparagus tips in the seasoned water for 3–5 minutes. Drain the asparagus, reserving the cooking liquid. Briefly rinse the asparagus under cold water.

8. 8.

   Line a sieve with a kitchen towel. Pour the asparagus stock through the towel into a pot, add the reserved cooking liquid and keep warm.

9. 9.

   To release the custard from the dish, run a sharp knife along the rim of the baking dish. Transfer the custard to a cutting board and cut it into 1 cm cubes. Warm the custard and asparagus in the clear soup and serve the soup in preheated deep bowls.