Zuppa di asparagi (calabrian asparagus soup)
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Zuppa di asparagi (calabrian asparagus soup)
  Asparagus    Soups    Vegetarian    Italian  
Last updated 6/12/2012 12:51:34 AM. Recipe ID 13180. Report a problem with this recipe.
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      Title: Zuppa di asparagi (calabrian asparagus soup)
 Categories: Soups, Vegetarian, Italian
      Yield: 6 Servings
 
      2    Garlic clove; minced
      2 tb Olive oil; extra-virgin
      2 lb Asparagus; trimmed & cut
           -into 1" pieces
      2 ts Salt
    1/2 ts Pepper, black
      4 c  Vegetable broth; OR
      4 c  Low-sodium chicken broth
      4    Eggs
    1/2 c  Parmesan; grated, plus extra
           -for serving
      6 sl Italian bread; toasted
 
  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.
  
  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.
  
  Place one slide of toasted bread into each soup bowl.  Ladle the hot
  soup on top and serve with additional grated cheese.
  
  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.
  
                                  -- We Called It Macaroni
                                     by Nancy Verde Barr
                                     Alfred A. Knopf
 




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Recipe ID 13180 (Apr 03, 2005)

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