Calabrian asparagus soup

 
                          CALABRIAN ASPARAGUS SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Clove garlic - minced
    2       tb           Olive oil - extra-virgin
    2       lb           Asparagus - trimmed and cut
                         -into 1-inch pieces
    2       ts           Salt
      1/2   ts           Freshly ground pepper
    4       c            Vegetable Broth - (see
                         -recipe) OR canned low-
                         Sodium chicken broth
    4                    Eggs
      1/2   c            Parmesan - fresly grated OR
                         -Pecorino, PLUS extra
                         For serving
    6       sl           Italian bread - toasted
 
   Number of Servings:   6
   
   1.  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.
   
   2.  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.
   
   3.  Place one slide of toasted bread into each soup
   bowl. Ladle the hot soup on top and serve with
   additional grated cheese.
   
   Serves 6.
   
   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.
   
   Posted by Michelle Bass. Courtesy of Fred Peters.
  
 
 
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