Spring Asparagus Soup

Directions

1. 1
   Cut off asparagus tips and put aside, cut off woody bottoms and save, cut remaining spears in 1 inch pieces
2. 2
   Over medium high heat in large soup pot heat 2 tablespoons of butter, add shallots, garlic, celery, green onions, and carrot, cook until tender about 4-5 minutes.
3. 3
   Remove from pot and set aside.
4. 4
   Add stock, water, and the woody asparagus ends to the pot and bring to a boil, reduce heat and simmer for 20 minutes.
5. 5
   Remove the woody asparagus ends with a slotted spoon from pot and discard.
6. 6
   Add the cooked vegetables to the stock and then add the potatoes and season with salt and freshly ground pepper.
7. 7
   Cook for 25 minutes on medium heat.
8. 8
   With the immersion blender or processor blend the soup until very smooth making sure there are no lumps, continue cooking on low heat.
9. 9
   Add the asparagus tips to the soup and, continue to cook for an additional 5 minutes over low heat.
10. 10
    Mix the 1/4 cup of chopped parsley with the softened butter and the parmigiano-reggiano, top each bread with mixture and broil until golden brown and a bit bubbly.
11. 11
    Turn off heat to the soup and stir in the lemon juice and cayenne.
12. 12
    In saute pan heat oil and fry 4 eggs until cooked easy.
13. 13
    Ladle soup equally in 4 bowls.
14. 14
    Place a toasty in the middle of each soup.
15. 15
    Place a fried egg on each toasty.
16. 16
    Sprinkle with parsley and serve with your favorite hot sauce.