- 4
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)
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.