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Asparagus Soup (Zuppa Di Asparagi)


Asparagus Soup (Zuppa Di Asparagi) recipe













Trans-fat Free, Good source of fiber, Low Carb


2 tablespoons olive oil, extra-virgin
2 each garlic cloves
2 pounds asparagus
trimmed, peeled and cut (1 inch pieces)
1 x salt and black pepper
1 quart chicken broth
4 large eggs
½ cup Parmesan cheese
or pecorino cheese, freshly grated
6 slices bread, italian


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.


* not incl. in nutrient facts

Add review




This is a wonderful soup. It is best to start sautéing the asparagus first, then add the minced garlic.
Salt not needed if broth is salty. Add 5-6 cups of broth.
Partially purée the soup before starting to add the beaten eggs.

over 2 years ago

Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 17854% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 235mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 24g
Vitamin A 27% Vitamin C 16%
Calcium 15% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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