Asparagus & Egg Drop Soup Recipe
Are you looking for an Asparagus & Egg Drop Soup recipe that will tickle your taste buds? Treat your near and dear ones with this amazing Asparagus & Egg Drop Soup as an Appetizer . The Asparagus & Egg Drop Soup is made with Vegetable which is easily available at any grocery store. Do try this and get back to me with your views.
Ingredients
1/2 lb. fresh asparagus or 1 (9-oz.) pkg. frozen cut asparagus, thawed
4 green onions
1 tablespoon butter or margarine
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon dried leaf basil
1/4 teaspoon dried leaf thyme
1/4 teaspoon white pepper
6 cups Chicken Broth or 3 (14-1/2-oz.) cans regular-strength chicken broth
6 large romaine or escarole leaves, shredded
2 tablespoons chopped fresh parsley
2 eggs
2 tablespoons freshly grated Parmesan cheese
Directions
Wash fresh asparagus.
Snap off heavy woody ends; discard.
Cut asparagus stalks in 1-inch pieces.
If using frozen asparagus, separate pieces; drain.
Cut green onions in 2-inch pieces.
Cut pieces lengthwise in julienne strips.
Heat butter or margarine and oil in a 4-quart pot.
Stir in asparagus, green-onion strips and garlic.
Saute over medium heat 2 minutes.
Sprinkle basil, thyme and white pepper over sauteed vegetables.
Stir in broth.
Bring mixture to a boil; reduce heat to low.
Cover and simmer until asparagus is tender, about 10 to 15 minutes.
Add romaine or escarole and parsley.
Simmer 5 minutes longer.
In a medium bowl, beat eggs until well combined.
Remove soup from heat.
Slowly pour eggs into soup, stirring gently.
Eggs will form firm threads in soup.
Ladle hot soup into individual bowls.
Snap off heavy woody ends; discard.
Cut asparagus stalks in 1-inch pieces.
If using frozen asparagus, separate pieces; drain.
Cut green onions in 2-inch pieces.
Cut pieces lengthwise in julienne strips.
Heat butter or margarine and oil in a 4-quart pot.
Stir in asparagus, green-onion strips and garlic.
Saute over medium heat 2 minutes.
Sprinkle basil, thyme and white pepper over sauteed vegetables.
Stir in broth.
Bring mixture to a boil; reduce heat to low.
Cover and simmer until asparagus is tender, about 10 to 15 minutes.
Add romaine or escarole and parsley.
Simmer 5 minutes longer.
In a medium bowl, beat eggs until well combined.
Remove soup from heat.
Slowly pour eggs into soup, stirring gently.
Eggs will form firm threads in soup.
Ladle hot soup into individual bowls.
