The Good News This luscious, protein-rich soup is based on a dish Sara Kate Gillingham-Ryan's mother makes; Gillingham-Ryan uses asparagus—a great vegetarian source of folic acid—because she's allergic to the escarole her mother prefers. "This dish, with its wispy bits of egg and bright-green asparagus spears, is like a spring storm," she says.
Plus: More Soup Recipes and Tips
2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
4 cups vegetable or chicken broth
1/2 pound asparagus, cut on the diagonal into 1-inch lengths
Kosher salt and freshly ground black pepper
1/2 cup shaved Pecorino Romano
How to Make It
In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 8 minutes. Pour in the broth and bring to a simmer. Add the asparagus and cook until just tender, 3 minutes.
In a small bowl, whisk the eggs and season with salt and black pepper. Slowly pour the eggs into the simmering broth, stirring gently and constantly, until cooked, about 30 seconds. Season the soup with salt and pepper. Ladle the soup into bowls and top with the shaved Pecorino.
One Serving 171 cal, 11 gm fat, 2.7 gm sat fat, 95 gm carb, 1.3 gm fiber.
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