Egg Thread Soup with Asparagus

Egg Thread Soup With Asparagus Recipe

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Gill Fontenot


Given to me by a healthy friend!


★★★★★ 1 vote



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  • 8 c
    chicken broth, low salt
  • 1/2 c
    pasta of choice
  • 12 oz
    fresh asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
  • 4 large
  • 1/2 tsp
    lemon juice
  • 1/4 tsp
    salt (optional)

How to Make Egg Thread Soup with Asparagus


  1. Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
  2. Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.

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About Egg Thread Soup with Asparagus

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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