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    You are in: Home / Recipes / Egg Thread Soup With Asparagus Recipe
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    Egg Thread Soup With Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    That is Dr House to you's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
    4. 4
      Break eggs into a large measuring cup and whisk until well blended. [Note Egg Beaters work just fine for this].
    5. 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. 6
      Remove from heat and stir in lemon juice. Taste, adding salt if desire.

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    Nutritional Facts for Egg Thread Soup With Asparagus

    Serving Size: 1 (68 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 46.2
    Calories from Fat 23
    Total Fat 2.5 g
    Saturated Fat 0.8 g
    Cholesterol 105.7 mg
    Sodium 41.0 mg
    Total Carbohydrate 1.9 g
    Dietary Fiber 0.8 g
    Sugars 0.7 g
    Protein 4.1 g

    The following items or measurements are not included:

    vegetable broth

    Italian pastina

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