Zuppa Di Asparagi (calabrian Asparagus Soup)

Title: ZUPPA DI ASPARAGI (Calabrian Asparagus Soup)

Categories: Soups, Vegetarian, Italian

Yield: 6 servings

2 Garlic clove; minced

2 tb Olive oil; extra-virgin

2 lb Asparagus; trimmed & cut -into 1 pieces

2 ts Salt

1/2 ts Pepper, black

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

4 Eggs

1/2 c Parmesan; grated, plus extra

-for serving

6 sl Italian bread; toasted

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.

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.

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

soup on top and serve with additional grated cheese.

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.

-- We Called It Macaroni

by Nancy Verde Barr

Alfred A. Knopf --