Cream of Asparagus Soup with Parmesan and Poached Eggs | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons (30 ml) butter
• 5 cups (1.25 litres) chicken broth
• 2 medium potatoes, peeled and cut into cubes
• 1 1/2 lb (675 g) asparagus, trimmed and cut into small pieces (keep tips intact)
• 1 cup (250 ml) grated Parmigiano-Reggiano
• 1/4 cup (60 ml) 35% cream
• 4 cups (1 litre) water
• 2 tablespoons (30 ml) vinegar
• 6 small eggs
• 6 thin baguette slices, toasted
• Parmigiano-Reggiano shavings
• Salt and pepper