Clear Asparagus Soup with Egg Flowers and Fresh Herbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter broth, (from cooking asparagus)
- 2 egg (s)
- 1 bunch herbs, (parsley, chervil)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the herbs.
- Whisk eggs in a small bowl. Bring the asparagus broth to the boil and pour in the beaten eggs. Stir immediately. Add the herbs - but don`t let them boil anymore - season to taste.
- A few more cooked pieces of asparagus can be added to the soup to refine it.
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