Servings
6 s
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 2
- 2 pounds Asparagus, trimmed, peeled and cut (1 inch pieces)
- Salt and pepper
- 1 quart Chicken broth
- 4 Eggs
- 1/2 cup Freshly grated Parmesan or pecorino cheese
- 6 slice Italian bread, toasted
Directions
- 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 www.synapse.com/~gemini