Egg Thread Soup With Asparagus

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 8 cups vegetable broth
• 1/2 cup italian pastina, see note
• 12 ounces asparagus
• 4 large eggs
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt (optional)

Recipe

• 1 use pastina or other tiny pasta, such as alphabet or stars. the asparagus should be trimmed and cut into 1 1/2-inch diagonal pieces .
• 2 bring broth to a boil in a soup pot. stir in pasta. leave uncovered and cook over medium-high heat. stirring occasionally and continue cooking until pasta is just tender. about 5 minutes.
• 3 stir in asparagus; cook for 2 minutes. reduce heat to medium.
• 4 break eggs into a large measuring cup and whisk until well blended. [note egg beaters work just fine for this].
• 5 add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.)
• 6 remove from heat and stir in lemon juice. taste, adding salt if desire.