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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very light soup using fresh vegetables. Ingredients:
4 cups reduced-sodium chicken broth |
2 cups water |
2 slightly beaten eggs |
2 teaspoons cooking oil |
4 ounces angel hair pasta |
2 medium leeks, sliced |
2 garlic cloves, minced |
4 ounces fresh sugar snap peas, cut in half crosswise |
8 ounces fresh asparagus, cut into pieces |
2 tablespoons fresh dill |
2 teaspoons finely shredded lemon peel |
Directions:
1. In a large saucepan bring chicken broth and water to a boil.
2. Meanwhile, in a medium skillet cook eggs in hot oil over medium heat, without stirring, for 2 to 3 minutes or until eggs are set.
3. To remove cooked eggs, loosen edge and invert skillet over a cutting board; cut eggs into thin, bite-size strips. Set aside.
4. Add pasta, leeks, and garlic to broth. Boil gently, uncovered, about 3 minutes or until pasta is nearly tender.
5. Add sugar snap peas, asparagus pieces, dill and lemon peel.
6. Return to boiling. Boil gently about 2 minutes or until vegetables are crisp-tender; stir in egg strips.
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