French Asparagus and Egg Drop Soup with Vermicelli

Instructions

1. 1

   Prepare the asparagus by washing and trimming the woody ends. Cut the asparagus into 2-3 cm pieces.

2. 2

   Peel and finely chop the onion.

3. 3

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4. 4

   Add the asparagus pieces to the pot and cook for another 3 minutes, stirring occasionally.

5. 5

   Pour in the chicken stock and bring to a gentle boil. Reduce the heat and simmer for 8-10 minutes, until the asparagus is tender.

6. 6

   Add the vermicelli pasta to the soup and cook according to package instructions (usually 3-5 minutes), until al dente.

7. 7

   In a bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering soup while stirring gently to create egg ribbons.

8. 8

   Season the soup with salt and white pepper. Stir well and taste for seasoning.

9. 9

   Remove the pot from heat. Stir in the chopped parsley.

10. 10

    Serve the soup hot, garnished with extra parsley if desired.