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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: ZUPPA DI ASPARAGI (Calabrian Asparagus Soup)

  3. Categories: Soups, Vegetarian, Italian

  4. Yield: 6 servings

  5. 2 Garlic clove; minced

  6. 2 tb Olive oil; extra-virgin

  7. 2 lb Asparagus; trimmed & cut -into 1 pieces

  8. 2 ts Salt

  9. 1/2 ts Pepper, black

  10. 4 c Vegetable broth; OR 4 c Low-sodium chicken broth

  11. 4 Eggs

  12. 1/2 c Parmesan; grated, plus extra

  13. -for serving

  14. 6 sl Italian bread; toasted

  15. In a large saucepan, cook the garlic in the olive oil over moderate

  16. heat, stirring constantly, until golden, about 3 minutes. Add the

  17. asparagus and cook until bright green, about 5 minutes. Add the

  18. salt, pepper and Vegetable Broth and bring to a boil. Reduce the

  19. heat to moderately low and simmer until the asparagus are tender,

  20. about 15 minutes.

  21. In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the

  22. heat to low so that the soup is no longer simmering, and very slowly

  23. ladle about 2 cups of the hot soup into the beaten eggs, whisking

  24. 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

  25. minutes. Do not allow the soup to boil or the eggs will curdle.

  26. Remove from the heat.

  27. Place one slide of toasted bread into each soup bowl. Ladle the hot

  28. soup on top and serve with additional grated cheese.

  29. Note: Thickening soup with bread is typical of rustic Italian

  30. cooking, in which nothing goes to waste. The toasts may be made from

  31. day-old or slightly stale bread. Serve with a Sauvignon Blanc.

  32. -- We Called It Macaroni

  33. by Nancy Verde Barr

  34. Alfred A. Knopf --


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