Italian Spring Vegetable Soup Recipe
Ingredients
| 4 1/2 cups defatted chicken stock | ||
| Frozen artichoke hearts | 1 1/2 Cup (16 tbs) | |
| Asparagus | 6 Ounce | |
| Spinach | 3/4 Cup (16 tbs), sliced | |
| Egg | 1 | |
| Lemon juice | 2 Tablespoon | |
| Black pepper salt | 1 To taste | |
Directions
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.
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.
Chef
