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Asparagus Egg Drop Soup

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  Extra virgin olive oil 2 Tablespoon
  Onion 1 , halved and thinly sliced
  Vegetable broth/Chicken broth 4 Cup (64 tbs)
  Asparagus 1⁄2 Pound, cut on the diagonal into 1-inch lengths
  Eggs 2
  Freshly ground pepper To Taste
  Kosher salt To Taste
  Shaved pecorino romano cheese 1⁄2 Cup (8 tbs)

1. In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 8 minutes. Pour in the broth and bring to a simmer. Add the asparagus and cook until just tender, 3 minutes.
2. In a bowl, whisk the eggs and season with salt and pepper. Slowly pour the eggs into the simmering broth, stirring gently and constantly, until cooked, about 30 seconds. Season with salt and pepper. Ladle the soup into bowls and top with the pecorino.

Recipe Summary

Slow Cooked

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1212 Calories from Fat 888

% Daily Value*

Total Fat 92 g141.6%

Saturated Fat 31.3 g156.6%

Trans Fat 0 g

Cholesterol 578.5 mg192.8%

Sodium 6040 mg251.7%

Total Carbohydrates 31 g10.3%

Dietary Fiber 13.2 g52.9%

Sugars 10.9 g

Protein 71 g142.1%

Vitamin A 44.1% Vitamin C 38.4%

Calcium 169.9% Iron 40.3%

*Based on a 2000 Calorie diet

Asparagus Egg Drop Soup Recipe