Ingredients: 1 jar of white asparagus, 600 ml chicken stock, 100 ml cream, 2 egg yolks, basil,

Boil 1 jar of white asparagus with 600 ml chicken stock until the asparagus are cooked. Remove from the heat and pureeing it with a blender. Beat 100 ml cream with 2 egg yolks and stir in at the asparagus soup. Put it back on the heat and let it gently simmer without cooking. Sprinkle some chopped basil over it. Serve with a baguette. Enjoy!