Asparagus Egg Drop Soup

Mar 31, 2009 by Anna Migeon

  This springtime soup is super easy and quick, yet elegant and delicious. The name is enough to get children interested, and the process of dropping the eggs is perfect for young cooks: one to crack and drop, one to whisk, switching mid-way, of course. It’s a perfect set-up to get kids wanting to try something new.

4 T olive oil

2 onions, halved and thinly sliced

8 C vegetable or chicken broth

1 lb fresh asparagus, tough ends removed, cut into one-inch lengths

4 eggs

Salt, pepper, grated parmesan cheese

 

1.  In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, about 8 minutes.  Pour in the broth and bring to a simmer. Add the asparagus and cook until just tender, about 5 minutes.

2. In a bowl, whisk the eggs and season with salt and pepper. Slowly pour the eggs into the simmering broth, stirring gently and constantly about 30 seconds.  Ladle the soup into bowls and top with the cheese.

Adapted from a Food & Wine recipe.

© French Kids Don’t Get Fat / Anna Migeon / 31 March 2009 / All rights reserved