asparagus soup with green garlic and eggs

prep time:  tbd
cook time: 15 minutes
servings:  4

1 pound asparagus
5 cups chicken stock
1 bulb spring garlic - separated into cloves, peeled and thinly sliced
4 large eggs
1/4 cup grated parmesan
2 tablespoons finely chopped parsley
1/2 cup pasta or rice - cooked

1.  break off the woody ends of the asparagus stalks and combine them with the stock and garlic in a soup pot and bring to a simmer.  simmer 15 minutes.  using a slotted spoon, remove 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 - 12 minutes. 

2.  just before serving, beat the eggs, cheese and parsley together in a bowl.  have the soup at a bare simmer.  making sure 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.

- new york times, may 2010

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