This soup is a delicious and economical way to use up parts that would otherwise go in the trash. The tough woody ends that get cut off or the shavings if you peel it. All of them set simmered to flavor the broth. Since they then get discarded it doesn't matter what their texture is, I like to save the ends and peels in a bag in the freezer. Once I have the remains of three or four bunches I grab them to make this.
White asparagus is most common in Germany for this soup but white, green, or a combination all work. I can't find white asparagus anywhere locally, at any time of year, so I have to make do with green. The cream also is much lower than my normal asparagus soup, the egg yolk makes up for the richness and makes a delightfully smooth soup.
2 c. asparagus, leftover bits
4 c. chicken broth
1 pinch sugar
2 egg yolks
2 Tbsp. heavy cream
Simmer together the broth and asparagus with a pinch of sugar for about 15 minutes or until the liquid takes on the flavor of asparagus. Strain to remove the solids and reserve the liquid.
In a separate bowl whisk the two egg yolks, while still whisking, gently whisk in a thin dribble of the hot asparagus broth. Keep whisking until all the liquid is incorporated. Return to the pan with the cream and cool, stirring constantly, for 5 minutes.
Serve with freshly cracked black pepper.