Italian Asparagus Soup Recipe

Italian Asparagus Soup Recipe

Ingredients

• recipe for: Asparagus Soup Zuppa Di Asparagi
• Serving Size : 6
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic – minced
• 2 pounds asparagus – trimmed, peeled and
• salt and pepper
• 1 quart chicken broth
• 4 eggs
• 1/2 cup Parmesan cheese – freshly grated
• 6 slices Italian bread – toasted

Method

1. Heat the oil and garlic in a soup pot until the garlic is golden.
2. Add the asparagus and cook until they begin to color.
3. Season with salt and pepper.
4. Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender.
5. Beat the eggs and cheese together.
6. When the asparagus is tender, reduce the heat so the soup is no longer simmering.
7. Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously.
8. 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.
9. The soup must not boil or the eggs will scramble.
10. Heat until thickened.
11. Put one slice of toasted bread into each soup dish.
12. Ladle the hot soup on top and pass additional grated cheese.

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