Asparagus Soup With Green Garlic and Eggs

A beautiful spring soup, high in protein because of the eggs — but light. Seek out green garlic at your farmers’ market. When you whisk in the eggs at the end, 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.
www.nytimes.com Martha Rose Shulman:  May 17, 2010

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)

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.

2. 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.

Yield: Serves four.