Ingredients:
- 1 bunch green asparagus
- 1 shallot
- 40cl water
- 1 chicken stock cube
- 30cl liquid cream
- salt
- pepper
- eggs
Rinse the asparagus and cut into 1cm sections. Peel shallot and chop.
Place the asparagus, shallot, water, bouillon cube, salt and pepper in the blender.
At the end of the program, add the cream until the desired consistency is reached.
Keep warm and cook soft-boiled eggs in a pan of boiling water (6 minutes). Peel and place on soup plates.
