Asparagus Soup (Zuppa Di Asparagi)

60 minutes Prep: 20 minutes Cook: 40 minutes

178 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil, extra-virgin
2	each	garlic cloves	minced
2	pounds	asparagus	trimmed, peeled and cut (1 inch pieces)
1	x	salt and black pepper
1	quart	chicken broth
4	large	eggs
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	or pecorino cheese, freshly grated
6	slices	bread, italian	toasted

Directions

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.

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Nutrition Facts

Serving Size 200g

Amount per Serving

Calories 178 54% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 150mg	50%
Sodium 235mg	10%
Total Carbohydrate 9.0g	3%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 12.0g	24%

Vitamin A	27%		Vitamin C	16%
Calcium	15%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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