Asparagus Soup (Zuppa Di Asparagi)
Asparagus Soup (Zuppa Di Asparagi), a cheese recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Asparagus Soup (Zuppa Di Asparagi)
Ingredients
- 2 tb Extra-virgin olive oil
- 2 Cloves garlic, minced
- 2 lb Asparagus, trimmed, peeled
- -and cut (1 inch pieces) Salt and pepper 1 qt Chicken broth
- 4 Eggs
- 1/2 c Freshly grated Parmesan or
Method
- -pecorino cheese 6 sl Italian bread, toasted 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.
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