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Asparagus soup (zuppa di asparagi)
Artist: _
Categories: Asparagus, Italian, Soups & Stews, Vegetables, Western European
Yield: 6
Rating: 0
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Ingredients:
2 tbspExtra-virgin olive oil
2 Cloves garlic, minced
2 lbsAsparagus, trimmed, peeled
-and cut (1 inch pieces)
Salt and pepper
1 quartChicken broth
4 Eggs
1/2 cupFreshly grated Parmesan or
-pecorino cheese
6 sliceItalian bread, toasted
Procedures:
1Heat the oil and garlic in a soup pot until the garlic is golden.
2Add the asparagus and cook until they begin to color.
3Season with salt and pepper.
4Add the broth and bring to a boil; reduce the heat and simmer for 15 minutes, or until the asparagus is tender.
5beat the eggs and cheese together.
6When the asparagus is tender, reduce the heat so the soup is no longer simmering.
7Very slowly ladle some of the hot soup into the beaten eggs, stirring continuously.
8After adding about 2 cups of the hot soup to the eggs, reverse the process and gradually stir the eggs mixture into the soup pot.
9The soup must not boil or the eggs will scramble.
10Heat until thickened.
11put one slice of toasted bread into each soup dish.
12Ladle the hot soup on top and pass additional grated cheese.
13serves 6.
14note: to trim asparagus, hold the tip in one hand and the base of the stalk in the other.
15Bend gently.
16The asparagus will snap, leaving the tender part with the tip.
17[ "we called it macaroni"; nancy verde barr; knopf; isbn 0-394-55798-0 ]
 
 
 
 

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