Italian Spring Vegetable Soup
|Defatted chicken stock||4 1⁄2 Cup (72 tbs)|
|Frozen artichoke hearts||1 1⁄2 Cup (24 tbs)|
|Asparagus||6 Ounce, cut into 1inch pieces|
|Sliced spinach||3⁄4 Cup (12 tbs) (Use Fresh Ones)|
|Lemon juice||2 Tablespoon|
|Black pepper||To Taste|
In a large saucepan, bring the stock to a boil.
Add the artichoke hearts and asparagus and cook for 3 minutes, or until the asparagus is almost tender.
Add the spinach and cook for 1 minute, or until it turns soft and bright green.
In a small cup, beat the egg.
Slowly and gently stir the egg into the soup, cooking just until thin threads form
Stir in the lemon juice; add salt and pepper to taste.