2 c or 12 oz asparagus, trimmed and cut into 1 1/2 inch diagonal pieces
4 lrg eggs
1/2 tsp lemon juice
1/4 tsp salt, optional
Instructions
Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over med-high heat, stirring occasionally, until pasta is just tender, about 5 min. Stir in asparagus, cook for 2 min. Reduce heat to med.
2. Break eggs into a lrg 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.
Originally Submitted
2/16/2013
0 Out of 5 from
0 reviews
You can add this Egg Thread Soup With Asparagus Recipe recipe to your own private DesktopCookbook.
