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Asparagus Soup is a light and flavorful dish that highlights the delicate taste of fresh asparagus. Enhanced with onions, herbs, and eggs, this traditional-style soup is both comforting and nutritious, making it perfect for spring and early summer meals.

Asparagus has long been valued throughout Europe and the Caucasus for its unique flavor and nutritional benefits. In Georgian home cooking, asparagus soups were often prepared during the spring harvest season when fresh asparagus was readily available. The addition of eggs and herbs creates a rich yet delicate texture that remains popular today.

Step 1

Trim the woody ends from the asparagus, wash thoroughly, cut into 2–3 cm pieces, and add them to a pot of boiling water.

Step 2

Finely chop the onions, sauté them in butter until soft, then add them to the asparagus broth.

Step 3

When the asparagus is tender, add chopped cilantro, dill, parsley, and salt.

Step 4

Remove the soup from the heat. Whisk the eggs thoroughly and slowly stir them into the soup. Serve hot.

• Do not overcook the asparagus to preserve its fresh flavor and color.
• Temper the eggs with hot broth before adding them to the soup.
• Fresh herbs provide the best flavor.

• Calories: ~180 kcal per serving
• Rich in vitamins A, C and K
• Good source of fiber and protein