Asparagus Soup served over boiled egg slices

Serves: 4

Ingredients:

- 500 grams asparagus (cut into pieces)
- 3 stock cubes (vegetable or chicken)
- 1 onion (chopped)
- 3 L water
- 2 tablespoons flour
- Butter
- 1 cup warm milk
- Salt and pepper
- Nutmeg
- 1 hard boiled egg (sliced)
- Parsley for garnish

Directions:

Melt some butter in a saucepan and fry the onion and the asparagus. Add flour and stir just to combine. Add the water and the bouillon cubes and bring to a boil. Season with salt, pepper and nutmeg. Let everything cook for 30 minutes over low heat. Stir the soup and add warm milk. Place a few slices of the egg in each plate and pour the soup over. Garnish with parsley.

For a more hearty and festive version, add some smoked salmon (sliced) or add some shrimps to the soup.