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Egg Thread Soup with Asparagus

Spring 2003, EatingWell for a Healthy Heart Cookbook (2008)

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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.


Egg Thread Soup with Asparagus

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

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.

Nutrition Bonus: Calcium (25% daily value), Folate (23% dv).

Carbohydrate Servings: 1

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


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