Asparagus soup

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Name: Asparagus soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 Bunches Asparagus; 2 Small Onions Diced; 1 15 ounce can canned Whole tomatoes San Marzano if you can find them; 2 Cups Fresh or frozen peas; 4 Whole Eggs; 6-8 Whole Basil fresh Do not cut; 1 tablespoon Extra virgin olive oil; 1 1/2 tablespoons Salt If desired; 1 teaspoon Pepper; 1 pound Spaghetti Broken into one inch pieces; 4 Quarts Water Enough for 1 1/2 times the dry ingredients; 1 tablespoon Salt For pasta water; 1 Cup Water From the boiling pasta

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INGREDIENTS

2 Bunches Asparagus
2 Small Onions ; Diced
1 15 ounce can canned Whole tomatoes ; San Marzano if you can find them
2 Cups Fresh or frozen peas
4 Whole Eggs
6-8 Whole Basil fresh ; Do not cut
1 tablespoon Extra virgin olive oil
1 1/2 tablespoons Salt ; If desired
1 teaspoon Pepper
1 pound Spaghetti ; Broken into one inch pieces
4 Quarts Water ; Enough for 1 1/2 times the dry ingredients
1 tablespoon Salt ; For pasta water
1 Cup Water ; From the boiling pasta

INSTRUCTIONS

Whole eggs cooked in soup might sound a little weird, but they're great. The eggs absorb all the flavor from the vegetables, and they have a surprising pleasant texture. You can find spaghetti already broken, but it's easy to do yourself so why bother.

Break the Asparagus

Break the bottoms off the asparagus. Hold the asparagus with one hand on each end and bend it until it breaks. Where ever the asparagus spear wants to break is the right spot to separate the tough stems from the tender tips. Discard the bottoms and cut the tops into 1" pieces.

Start the Soup

In an 8-quart pot add the asparagus, onions, peas, basil, salt & pepper and the water and bring it to a boil. Boil the soup until the asparagus are tender. This should take about 20 minutes.

Cook the Pasta

The best way to break the pasta, is just to grab it with your hands and keep breaking it in half until the pieces are the right size (about 1").

At the same time you start the soup, add 1 tbsp of salt to 3 quarts of water and start boiling the water for the pasta. When the water comes to a boil cook the pasta for 12 minutes. Set 1 cup of the pasta water on the side and drain the rest of the water out.

Add the eggs and pasta to the soup.

When the asparagus are tender leave the fire on high and carefully crack the eggs into the soup. You want to keep the yokes whole so don't stir.

The pasta should be done by now. Go ahead and add the extra pasta water to the pot. When the eggs are cooked through the soup is done. Top the soup with the olive oil, and add the pasta.

2010 ventimiglia italian foods

NOTES

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Asparagus soup

2 Bunches Asparagus
2 Small Onions Diced
1 15 ounce can canned Whole tomatoes San Marzano if you can find them
2 Cups Fresh or frozen peas
4 Whole Eggs
6-8 Whole Basil fresh Do not cut
1 tablespoon Extra virgin olive oil
1 1/2 tablespoons Salt If desired
1 teaspoon Pepper
1 pound Spaghetti Broken into one inch pieces
4 Quarts Water Enough for 1 1/2 times the dry ingredients
1 tablespoon Salt For pasta water
1 Cup Water From the boiling pasta

Break the Asparagus 
Break the bottoms off the asparagus. Hold the asparagus with one hand on each end and bend it until it breaks. Where ever the asparagus spear wants to break is the right spot to separate the tough stems from the tender tips. Discard the bottoms and cut the tops into 1" pieces.

Start the Soup
In an 8-quart pot add the asparagus, onions, peas, basil, salt & pepper and the water and bring it to a boil. Boil the soup until the asparagus are tender. This should take about 20 minutes.

Cook the Pasta
The best way to break the pasta, is just to grab it with your hands and keep breaking it in half until the pieces are the right size (about 1").

Add the eggs and pasta to the soup.
When the asparagus are tender leave the fire on high and carefully crack the eggs into the soup. You want to keep the yokes whole so don't stir.

The pasta should be done by now. Go ahead and add the extra pasta water to the pot. When the eggs are cooked through the soup is done. Top the soup with the olive oil, and add the pasta.

2010 ventimiglia italian foods

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Nutrition

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Serving Size: 1 Serving (984g)
Recipe Makes: 6 Servings

Calories: 475
Calories from Fat: 92 (19%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.7g
Cholesterol 282mg		87 %
Sodium 192.3mg		7 %
Potassium 512mg		13 %
Total Carbohydrate 73.2g		22 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 65.6g
Protein 22.8g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 475

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