Asparagus Soup with Green Garlic and Eggs
Asparagus Soup with Green Garlic and Eggs
Instructions:
Yield: 4 servings
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1 pound asparagus
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5 cups chicken stock, vegetable stock, or water
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1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced
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Salt and freshly ground pepper
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4 large eggs
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1/4 cup freshly grated pecorino or Parmesan cheese
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2 tablespoons finely chopped flat-leaf parsley
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1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)