White Asparagus Soup

Ingredients

• 500 g white asparagus
• 1.125 l water
• 2 egg yolks
• Salt
• Pepper
• 0.5 bunch Parsley
• 0.125 l heavy cream

Instructions

1. 1.

   Peel the asparagus, cut off the woody ends. Wash the scraps and bring them with the water to a boil. Cover and simmer for 15 minutes. Strain the asparagus broth, squeeze out the scraps and discard them. Cut the asparagus spears into about 2 cm pieces.

2. 2.

   Bring the strained broth to a boil. Add the asparagus pieces, bring everything to a boil once more and cook over low heat for 5 minutes. Whisk the egg yolks with the cream and a splash of broth, then stir into the hot soup that is no longer boiling. Season with salt and pepper. Serve on plates and sprinkle with parsley leaves.