Egg Thread Soup With Asparagus
Ingredients
8 cups Homemade chicken broth, fat skimmed, or reduced-sodium canned chicken broth
1/2 cup Pastina or other tiny pasta, such as alphabet or stars
12 oz Asparagus, trimmed can cut into 1 1/2 inch diagonal pieces (2 cups)
4 Large eggs
1/2 tsp Fresh lemon juice
1/4 tsp Salt, or to taste
Preparation
1. Bring broth to a boil in a Dutch over or soup pot. Stir in pasta. Cook, uncovered, over medium high heat, stirring occassionally, until psata is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
2. Break eggs into a large 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 striing will break the thread into smaller pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.
Makes 8 servings, about 1 cup each.
Nutrient Information
116 Calories
4 g Total Fat
2 g Saturated Fat
11 g Carbohydrates
217 mg Sodium
1 g Fiber
