ASPARAGUS SOUP w/GREEN GARLIC & EGGS

By BobD

Ingredients

• 4 SERVINGS
• Don’t let the soup reach the boiling point; that way you’ll get a beautiful creamy broth without curds. For a more substantial bowl of soup, add cooked pasta or rice.
• 1 pound asparagus
• 5 cups chicken stock, vegetable stock, or water
• 1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced
• Salt and freshly ground pepper
• 4 large eggs
• 1/4 cup freshly grated pecorino or Parmesan cheese
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup pot and bring to a simmer. Simmer 15 minutes.

Using a skimmer, tongs, or a slotted spoon, remove the asparagus stems and discard.

Season the broth to taste with salt and pepper.

Slice the asparagus into 1-inch pieces and add to the broth. Simmer 8 to 12 to minutes.

It should be very tender and fragrant, but still bright green and not mushy.

Just before serving, beat the eggs, cheese, and parsley together in a bowl. Have the soup at a bare simmer.

Making sure that the soup isn’t boiling, whisk a ladleful into the egg mixture. Stir well and whisk back into the soup. Whisk constantly over very low heat for 3 minutes, then ladle into bowls and serve, with a spoonful of pasta or rice, or a slice of toast in each bowl if desired.

Advance preparation: This soup must be served right away.