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
Olive oil
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, optional1-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.
Enjoy!
This recipe is part of Kitchen Tip Tuesday.
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This looks fantastic. This recipe would be perfect for Food Roots this Thursday at my site. I’d love to see you there!
I love recipes with just a few ingredients. Lovely! The store I usually shop at only has conventional peppers, which I skip entirely. So maybe I’ll try this without peppers or hope for some at the Farmer’s Market (which doesn’t start until June 1st here can you believe it??)
We do the “egg drops” sometimes, too. Fun! They are sort of noodle-ish, so I use them in chicken soup to replace the noodles. I’m not crazy about gluten-free noodles, so egg drops are my best, frugal alternative.
I would only warn (from experience!) to be careful how you pour them in. One time I ended up with “egg chunks” — not so appetizing-looking. 😉
Serious yum! I LOVE asparagus!
Too Funny:) We just has egg drop and asparagus soup last week- I used a homemade chicken stock that had bok choy, cabbage, ginger, 5 spice… It was delicious! I love the additions you put in yours- the pepper and nettles! Looks wonderful! and yes very much springy! And easy! Great post!
Just planted a ton of asparagus (including older growth plants) in our new raised bed garden so if we do happen to get the older growth’s bounty as we planned – we will surely enjoy this recipe! Thank you ;o)
This sounds wonderful and gluten free too. I would love for you to share this on last week’s food carnival, Friday Foodie Fix on my blog. http://thewholegang.typepad.com/blog/2009/04/friday-foodie-fix-asparagus.html
Each week there is a different Secret Ingredient and last week was asparagus. This week is strawberries. At the end of the month, tomorrow, I’ll do a post that highlights the whole month of Friday Foodie Fix posts. It would be great to have you join in anytime!
This looks fantastic. Thanks for sharing the recipe. My children will not like you for it though. LOL