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Recipe Name: Asparagus Soup (zuppa Di Asparagi) Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Extra-virgin olive oil
2 Cloves garlic, minced
2 Pound(s) Asparagus, trimmed peeled
and cut 1 inch pieces
Salt and pepper
1 Quart(s) Chicken broth
4 Eggs
1/2 Cup(s) Freshly grated Parmesan or
pecorino cheese
6 Italian bread, toasted
Heat the oil and garlic in a soup pot until the garlic is golden. Add
the asparagus and cook until they begin to color. Season with salt and
pepper. Add the broth and bring to a boil; reduce the heat and simmer
for 15 minutes, or until the asparagus is tender. Beat the eggs and
cheese together. When the asparagus is tender, reduce the heat so the
soup is no longer simmering. Very slowly ladle some of the hot soup
into the beaten eggs, stirring continuously. After adding about 2 cups
of the hot soup to the eggs, reverse the process and gradually stir
the eggs mixture into the soup pot. The soup must not boil or the eggs
will scramble. Heat until thickened. Put one slice of toasted bread
into each soup dish. Ladle the hot soup on top and pass additional
grated cheese. Serves 6. NOTE: To trim asparagus, hold the tip in
one hand and the base of the stalk in the other. Bend gently. The
asparagus will snap, leaving the tender part with the tip. [ "We
Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN 0-394-55798-0 ]
Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 134
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 131.3mg
Sodium: 1102.1mg
Potassium: 460.4mg
Carbohydrates: 5.3g
Fiber: 1.5g
Sugar: <1g
Protein: 13.5g

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