Bright red peppers, soft spinach, and delicious, in season asparagus float in a rich chicken broth, doted with “egg drops”. This soup was inspired by some beautiful local asparagus I found at the produce market. I feel this soup speaks “Spring” with every bite. So simple, yet so satisfying!
Speaking of simple, don’t forgot about our Simple and Nourishing Carnival coming up next week. It will be lovely to get some new simple but nourishing meal ideas from you. I love to hear how other people keep it simple!
And this Spring soup is one way to keep things elegant, but simple.
Spring-is-Here Asparagus Egg Drop Soup
1 onion, peeled and chopped
8 cups of chicken broth (homemade best)
about 1 pound asparagus
1 large red pepper, washed, seeded, and chopped into small pieces
4 cups of nettles or spinach leaves
salt and pepper
2 large eggs
lemon juice, optional
1-Drizzle enough olive oil in a large soup pot to cover the bottom of the pot. When hot add the onion and sprinkle with a bit of salt. Cook over medium-high heat until the onion is starting to soften, stirring as needed.
2-Add chicken broth. Wash asparagus and cut off woody ends (If you have very thick asparagus, you can also take a vegetable peeler and peel off the outer layer on the ends of the asparagus to leave the soft and flavorful inside without the stringy tough outside layer). Cut into two inch pieces. Add to pot with chopped red pepper. Cook until red pepper and asparagus have reached desired tenderness.
3-Add spinach leaves or nettles and cook just until wilted. While that is cooking, crack 2 eggs in a bowl and whisk. Stirring soup in a circular motion, pour in the eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute.
4-Salt and pepper to taste, and if desired, serve with lemon wedges for individuals to squeeze into their delicious broth.
This recipe is part of Kitchen Tip Tuesday.
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