Egg Thread Soup With Asparagus Recipe

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Egg Thread Soup with Asparagus

Gill Fontenot


Given to me by a healthy friend!

★★★★★ 1 vote


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)


1Bring 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.
2Break 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.

About this Recipe

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