Break the tough ends of the asparagus. Heat pot and add oil, garlic, onion and saute until clear but not brown. Add stock and wine and simmer for at least one hour. Add asparagus and simmer 5 min. Add salt and pepper to taste.
Beat the eggs and lemon juice together and slowly drizzle into soup. Cook for one minute and serve
This soup looks terrible until the end when you add the eggs!! Looks like egg drop soup.
Per Serving (excluding unknown items): 703 Calories; 33g Fat (52.7% calories from fat); 34g Protein; 32g Carbohydrate; 7g Dietary Fiber; 748mg Cholesterol; 13120mg Sodium. Exchanges: 3 Lean Meat; 4 Vegetable; 0 Fruit; 4 1/2 Fat.
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|Serving Size: 1 Serving (563g)|
|Recipe Makes: 8|
|Calories from Fat: 155 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 539.6mg||166 %|
|Sodium 691.8mg||24 %|
|Potassium 689mg||18 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 16.4g|
|Protein 26.2g||37 %|
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Calories per serving: 334
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