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Prep Time: 15 minutes

Cook time: 30 minutes

Serves: 4

Description

This is a beautiful high protein, light spring soup.

Ingredients

Directions

  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.
  2. 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.
  3. 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.
  4. This soup must be served right away.
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