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Rating: 4.0/5 (22 votes cast)

Meal Type: Lunch, Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 256
% Daily Value**
Total Fat 13g
21%
Saturated Fat 4g
6%
Unsaturated Fat 2g
Cholesterol 184mg
61%
Sodium 1501mg
63%
Total Carbohydrate 22g
7%
Dietary Fiber 3g
11%
Sugars 5g
Protein 14g
Vitamin A  64%Vitamin C  10%
Calcium  19%Iron  22%
Potassium  12%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calabrian Asparagus Soup

Recipe Tags: Soup Recipes

Date Added: July 23, 2009
Warm up your heart with a classic soup entree featuring delicious, fresh ingredients and a healthy twist. It does take some time to create, but it will be well-worth the wait!

Ingredients:

2 Cloves Of Garlic minced
2 tablespoons Olive Oil extra-virgin
2 lb Asparagus trimmed and cut into 1-inch pieces
2 teaspoons Salt
1/2 teaspoon Pepper Freshly Ground
4 cups Vegetable Broth
4 Eggs
1/2 cup Parmesan Cheese Freshly grated
6 slices Italian Bread toasted
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Directions:

1. In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes.

2. Add the asparagus and cook until bright green, about 5 minutes.

3. Add the salt, pepper and Vegetable Broth and bring to a boil.

4. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.

5. In a small bowl, beat the eggs with 1/2 cup of the cheese.

6. 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.

7. Once incorporated, gradually stir the egg mixture into the soup in the saucepan.

8. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes.

9. Do not allow the soup to boil or the eggs will curdle.

10. Remove from the heat. Place one slide of toasted bread into each soup bowl.

11. Ladle the hot soup on top and serve with additional grated cheese.

12. Serves 6. NOTE: Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste.

13. The toasts may be made from day-old or slightly stale bread.

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Dietary Notes:
This recipe is high in Vitamin A with 64% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, MSG, Cheese, Asparagus, Garlic, Olive Oil allergies.
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