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:

Quickview
119k Calories
10g Protein
4g Total Fat
12g Carbs
4% Health Score
Limit These
Calories
119k
6%

Fat
4g
6%

  Saturated Fat
1g
8%

Carbohydrates
12g
4%

  Sugar
1g
2%

Cholesterol
93mg
31%

Sodium
179mg
8%

Get Enough Of These
Protein
10g
20%

Vitamin B3
3mg
18%

Vitamin K
17µg
17%

Vitamin B2
0.25mg
14%

Phosphorus
142mg
14%

Selenium
8µg
12%

Iron
2mg
12%

Copper
0.22mg
11%

Potassium
323mg
9%

Vitamin A
456IU
9%

Folate
33µg
8%

Vitamin B12
0.46µg
8%

Zinc
0.79mg
5%

Vitamin B6
0.1mg
5%

Fiber
1g
5%

Vitamin B5
0.5mg
5%

Vitamin E
0.74mg
5%

Vitamin B1
0.07mg
5%

Manganese
0.07mg
4%

Calcium
33mg
3%

Vitamin D
0.5µg
3%

Vitamin C
2mg
3%

Magnesium
11mg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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