Egg Thread Soup with Asparagus
Loading ...Recipe
Egg Thread Soup with Asparagus
This soup is so easy, make it tonight. 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.
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
Ingredients
- 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
- 12 ounces asparagus, trimmed and cut into 1-1/2-inch diagonal pieces (2 cups)
- 4 large eggs
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt, optional
Directions
- 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.
Tips
Per serving: 173 calories; 8 g fat (3 g saturated fat, 1 g mono unsaturated fat); 118 mg cholesterol; 11 g carbohydrates; 16 g protein; 1 g fiber; 981 mg sodium; 342 mg potassium
Nutrition Bonus: Calcium (25% daily value), Folate (23% dv).
Exchanges: 1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat
Contributed by: EatingWell.com
About Eating Well
Posted in
Uncategorized
Meat , Soups , Shabbat , Asian , Dinner Tonight, Make Ahead , Comfort Food, Gluten Free, Kid Friendly, Low Carb , Eggs ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
