Egg Thread Soup with Asparagus
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor and a bit of texture. Serve this quick soup with Parmesan Crisps or sprinkle with grated Parmesan.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
8 servings, about 1 cup each
Ingredients
-
8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
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1/2 cup pastina , or other tiny pasta, such as alphabet or stars
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12 ounces asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
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4 large eggs
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1/2 teaspoon lemon juice
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1/4 teaspoon salt, optional
Directions
1.
Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
2.
Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.
Nutrition information
Calories 116, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 110 mg, Sodium 217 mg, Carbohydrate 11 g, Fiber 1 g, Protein 9 g, Potassium 138 mg. Daily Values: Calcium 25%. Exchanges: Starch 0.5, Vegetable 0.5, Lean Meat 1, Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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