Egg Thread Soup With Asparagus |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The original from Eating Well used chicken broth. Use a light vegetable broth for this. Note Mrs Dash's Lemon Pepper seasoning works very well with this dish. Ingredients:
8 cups vegetable broth |
1/2 cup italian pastina, see note |
12 ounces asparagus |
4 large eggs |
1/2 teaspoon lemon juice |
1/4 teaspoon salt (optional) |
Directions:
1. Use pastina or other tiny pasta, such as alphabet or stars. The asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces .
2. Bring broth to a boil in a soup pot. Stir in pasta. Leave uncovered and cook over medium-high heat. Stirring occasionally and continue cooking until pasta is just tender. About 5 minutes.
3. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
4. Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].
5. 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.)
6. Remove from heat and stir in lemon juice. Taste, adding salt if desire.
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