As far as I’m concerned, it’s never too hot outside for soup. I’m not really a fan of cold soups. I consider the phrase “cold soup” to be an oxymoron. Soup is meant to be hot and delicious, and this one certainly is. Not only that, but it’s so fast to make, you can whip this up in 20 minutes or less!
When I was a child, my mother would make this soup using escarole in place of the asparagus. This equally tasty version uses asparagus, which are in season now and very plentiful at our local farmers markets. So head on over to your local produce stand or farmers market today, pick up a bunch of asparagus and get this soup on the table tonight!
Asparagus Egg Drop Soup
- 2 tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- 4 cups chicken or vegetable stock (broth)
- ½ pound asparagus, cut diagonally into 1 inch-lengths
- 2 eggs
- Salt and freshly ground black pepper, to taste
- ½ cup shaved parmesan or romano cheese
In a large stockpot, heat the olive oil and cook the onions until translucent and tender, about six to eight minutes. Then pour in the stock and bring to a simmer. Add the asparagus and cook three minutes, or until tender.
In a small bowl, whisk together the eggs, salt and pepper and slowly pour them into the soup while gently stirring for about 30 seconds to cook the eggs.
Ladle the soup into bowls, top with the shaved cheese and serve hot.
Chef’s Tip: Serve this soup with some easy Garlic Crostini. To make it slice a baguette into thin rounds and brush them with a little extra virgin olive oil. Then cut a garlic clove in half and rub the cut side of the garlic over the slices. Put them on a baking sheet and into a pre-heated 375° oven. Cook till golden brown.