- 3 tablespoons
- ½ bunch
- 1 ¾ pints
- 4 ⅖ pounds
In a deep bowl, combine eggs and soy creamer, season with salt and pepper, and puree until smooth with an immersion blender.
Rinse parsley, shake dry, pluck leaves and coarsely chop. Add to egg mixture.
Brush a small baking dish (about 250 ml or approximately 1 cup) with a little oil. Pour in egg mixture. Place baking dish in a roasting pan and add enough hot water to pan to come 1-2 cm (approximately 1/2 - 3/4 inch) up sides of baking dish. Bake in preheated oven at 150°C (fan not recommended, gas mark 1-2) (approximately 300°F) until custard has set but is still jiggly in center, about 40 minutes.
Meanwhile, combine chicken broth with 500 ml (approximately 2 cups) water in a pot. Rinse and dry asparagus, then trim woody ends and peel outer layer of stalks. Add asparagus trimmings to the broth. Bring to a boil, then simmer over medium heat for 10 minutes. Remove pot from heat and let stand to allow flavor to develop, about 30 minutes.
Remove baking dish from the water bath; let cool on a rack until custard feels firm to the touch.
Meanwhile, slice off tips from 12 asparagus stalks. (Reserve remaining asparagus for another use, such as in a salad.)
Cook asparagus tips in a pot of boiling water that has been seasoned lightly with salt and sugar until crisp-tender, 3-5 minutes. Drain asparagus, reserving cooking water. Rinse asparagus in cold water and drain well.
Line a sieve with a clean kitchen towel. Pour asparagus-flavored chicken broth through sieve into another pot. Add asparagus cooking water as well; keep warm.
Run a sharp knife around the edges of the egg custard to loosen from baking dish, then invert onto a work surface. Cut into 1 cm (approximately 1/2-inch) cubes. Add warm custard cubes and the asparagus tips to the broth. Serve soup immediately in warmed soup plates.