Egg Thread Soup With Asparagus

Submitted by That is Dr House to

"The original from Eating Well used chicken broth. Use a light vegetable broth for this. Note Mrs Dash's Lemon Pepper seasoning works very well with this dish."

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 8

ingredients

• 8 cups vegetable broth
• 1⁄2 cup Italian pastina, see note
• 12 ounces asparagus
• 4 large eggs
• 1⁄2 teaspoon lemon juice
• 1⁄4 teaspoon salt (optional)

directions

1. Use pastina or other tiny pasta, such as alphabet or stars. The asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces .
2. Bring broth to a boil in a soup pot. Stir in pasta. Leave uncovered and cook over medium-high heat. Stirring occasionally and continue cooking until pasta is just tender. About 5 minutes.
3. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
4. Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].
5. 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.)
6. Remove from heat and stir in lemon juice. Taste, adding salt if desire.