Egg Thread Soup with Asparagus

http://www.eatingwell.com/recipes/egg_thread_soup_with_asparagus.html

From EatingWell:  Spring 2003, EatingWell for a Healthy Heart Cookbook

Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor and a bit of texture. Serve this quick soup with Parmesan Crisps or sprinkle with grated Parmesan.

8 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
• 1/2 cup pastina, or other tiny pasta, such as alphabet or stars
• 12 ounces asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
• 4 large eggs
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt, optional

Preparation

1. Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta 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 stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.

Nutrition

Per serving : 116 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 110 mg Cholesterol; 11 g Carbohydrates; 9 g Protein; 1 g Fiber; 217 mg Sodium; 138 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat