Recipe Category: Italian
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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
- 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.
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