Cream of Asparagus Soup with Parmesan and Poached Eggs | RICARDO

Name: Cream of Asparagus Soup with Parmesan and Poached Eggs | RICARDO
Total time: 60 min
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; pepper

www.ricardocuisine.com

Ricardo's Recipe : Cream of Asparagus Soup with Parmesan and Poached Eggs

Keywords

easter recipes
easter soup
soups
soup recipes
cream of asparagus soup recipes
cream of asparagus soup
parmesan
poached eggs recipes
poached eggs
easy cream of asparagus soup

View full recipe on www.ricardocuisine.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ricardocuisine.com.

Share this recipe:

Cooking tools:

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
pepper