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Chicken Soup Colbert

5 cups well seasoned chicken stock 1 cup diced cooked asparagus, fresh or canned 1 teaspoon Karo, Blue Label 1 tablespoon Argo or Kingsford's Cornstarch 6 poached eggs Bring the soup to boiling point and thicken with the cornstarch blended with an equal quantity of cold water. Add the asparagus. Put the soup in plates and into each serving put a carefully poached egg. Dust with a little minced parsley or paprika and serve as the main course at luncheon or supper.