Asparagus, lemon and egg soup
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Darrian Wilkins
- Last update: June 24, 2022
Asparagus, lemon and egg soup
This soup is a subtle one. The asparagus and lemon flavor is there, even though you are staring at a relatively clear broth. But the real treat is the raw egg yolk. By pouring the soup over the yolk, you are not only slightly cooking it, but you are creating a culinary bomb. When you go to eat the soup, you pop the yolk. This releases the still runny yolk into the broth, changing the seemingly thin bodied liquid into a rich and lip-smacking soup.
You need:
- 2 bunches asparagus, grilled
- 1 liter vegetable stock
- 2 lemons
- 4 raw egg yolks
- parsley, chopped
- salt and pepper
How to make it:
- Bring stock to a boil in a large stock pot.
- While the liquid is warming up, grill asparagus until done and slightly charred.
- Remove hard part of the asparagus stem and place in a blender (reserve a few) with a ladleful of stock and some parsley. Puree until smooth.
- Add to stock and simmer for a few minutes.
- Zest and juice the two lemons. Add zest and juice to the stock.
- Stir well to mix thoroughly.
- Taste and season with salt and pepper.
- Lastly, add an egg yolk to each bowl. Gently ladle the soup (which is warm but not too hot: allow the soup to stand for a few minutes if too hot) over the egg yolk and garnish with some parsley and the tips of the reserved asparagus. Enjoy!