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Asparagus Soup with Green Garlic and Eggs

kept byStizla
recipe byThe New York Times

1 pound asparagus

5 cups chicken stock, vegetable stock, or water

1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced

Salt and freshly ground pepper

4 large eggs

1/4 cup freshly grated pecorino or Parmesan cheese

2 tablespoons finely chopped flat-leaf parsley

1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)



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