Egg Thread Soup with Asparagus
If you have roughly 20 minutes to spend in the kitchen, Egg Thread Soup with Asparagus might be a tremendous dairy free and lacto ovo vegetarian recipe to try. One serving contains 115 calories, 10g of protein, and 4g of fat. For $1.26 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. 292 people were impressed by this recipe. It is brought to you by Eating Well. It will be a hit at your Winter event. It works well as an affordable soup. A mixture of asparagus, salt, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is pretty good. Similar recipes include Cream Of Asparagus Soup With Poached Egg, Dinner Tonight: Asparagus Soup with Egg on Toast, and Asparagus Soup With Crisp Asparagus Rolls.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
12 ounces asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
4 large eggs
1/2 teaspoon lemon juice
8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
1/2 cup pastina, or other tiny pasta, such as alphabet or stars
1/4 teaspoon salt, optional
Equipment:
measuring cup
dutch oven
whisk
Cooking instruction summary:
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.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.
Step by step:
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.Break eggs into a large measuring cup and whisk until well blended.
2. 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.)
3. Remove from heat and stir in lemon juice. Taste, adding salt if desired.
Nutrition Information:
covered percent of daily need
