2 lb fresh asparagus 1 kg
4 green onions, sliced 4
6 cups chicken broth 750 mL
1/8 tsp pepper 0.5 mL
2 egg yolks, beaten 2
2 tbsp butter 30 mL
1 small potato, peeled and sliced 1
1/2 tsp salt 2 mL
1/2 tsp Worcestershire sauce 2 mL
1/2 tsp dill weed 2 mL
1/2 cup half and half cream 125 mL

Cut asparagus into 1-in/2-cm pieces. Melt butter over medium heat in large pot. Add green onions and cook 3 minutes. Add potatoes, chicken broth, salt, pepper, seasonings, dill weed and asparagus. Cover and simmer for 30 minutes. Remove from heat and put in blender. Blend until smooth. Return to pot. Blend egg yolks with cream. Stir into cool soup. Heat and serve.