Calabrian Asparagus Soup

* Exported from MasterCook *

CALABRIAN ASPARAGUS SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Clove garlic - minced
2 tb Olive oil - extra-virgin
2 lb Asparagus - trimmed and cut
-into 1-inch pieces
2 ts Salt
1/2 ts Freshly ground pepper
4 c Vegetable Broth - (see
-recipe) OR canned low-
Sodium chicken broth
4 Eggs
1/2 c Parmesan - fresly grated OR
-Pecorino, PLUS extra
For serving
6 sl Italian bread - toasted

Number of Servings: 6

1. In a large saucepan, cook the garlic in the olive
oil over moderate heat, stirring constantly, until
golden, about 3 minutes. Add the asparagus and cook
until bright green, about 5 minutes. Add the salt,
pepper and Vegetable Broth and bring to a boil. Reduce
the heat to moderately low and simmer until the
asparagus are tender, about 15 minutes.

2. In a small bowl, beat the eggs with 1/2 cup of the
cheese. Reduce the heat to low so that the soup is no
longer simmering, and very slowly ladle about 2 cups
of the hot soup into the beaten eggs, whisking
constantly. Once incorporated, gradually stir the egg
mixture into the soup in the saucepan. Increase the
heat to moderately low and cook the soup, whisking
constantly, until it just thickens, about 8 minutes.
Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.

3. Place one slide of toasted bread into each soup
bowl. Ladle the hot soup on top and serve with
additional grated cheese.

Serves 6.

NOTE: Thickening soup with bread is typical of rustic
Italian cooking, in which nothing goes to waste. The
toasts may be made from day-old or slightly stale
bread. Serve with a Sauvignon Blanc.

Posted by Michelle Bass. Courtesy of Fred Peters.



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