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A 20 Minute Soup Using Seasonal Asparagus

Chef Anne makes the most out of our asparagus season with this fast and delicious recipe

As far as I’m concerned, it’s never too hot outside for soup. I’m not really a fan of cold soups. I consider the phrase “cold soup” to be an oxymoron. Soup is meant to be hot and delicious, and this one certainly is. Not only that, but it’s so fast to make, you can whip this up in 20 minutes or less!

When I was a child, my mother would make this soup using escarole in place of the asparagus. This equally tasty version uses asparagus, which are in season now and very plentiful at our local farmers markets. So head on over to your local produce stand or farmers market today, pick up a bunch of asparagus and get this soup on the table tonight!

Asparagus Egg Drop Soup

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 4 cups chicken or vegetable stock (broth)
  • ½ pound asparagus, cut diagonally into 1 inch-lengths
  • 2 eggs
  • Salt and freshly ground black pepper, to taste
  • ½ cup shaved parmesan or romano cheese

Directions
In a large stockpot, heat the olive oil and cook the onions until translucent and tender, about six to eight minutes. Then pour in the stock and bring to a simmer. Add the asparagus and cook three minutes, or until tender.

In a small bowl, whisk together the eggs, salt and pepper and slowly pour them into the soup while gently stirring for about 30 seconds to cook the eggs.

Ladle the soup into bowls, top with the shaved cheese and serve hot.

Chef’s Tip: Serve this soup with some easy Garlic Crostini. To make it slice a baguette into thin rounds and brush them with a little extra virgin olive oil. Then cut a garlic clove in half and rub the cut side of the garlic over the slices. Put them on a baking sheet and into a pre-heated 375-degree F oven. Cook till golden brown.

Your best bet for farm fresh ingredients in or near Dunedin:

  • The new on Bayshore Boulevard (closed Mondays)
  • Dunedin's(held in Pioneer Park on Saturdays)
  • The Sunday Farmers Market at the North Pinellas Historical Museum, at the intersection of Curlew and Belcher roads
  • Tarpon Springs

 

 


Joe Kurtzke May 12, 2011 at 11:40 AM
For another use of asparagus this season try this; lightly steam asparagus spears (as many as you and the family want to eat) lay the asparagus spears flat tightly wrap one slice of bacon from bottom to top around bundles of 3 spears (keeping the spears as flat as possible) fry the bacon wrapped asparagus spears to the crispness desired for the bacon EAT!
Crystal L. Lauderdale May 12, 2011 at 11:46 AM
That sounds delicious, Joe! Thanks for extra asparagus suggestion!
Katie Dolac May 12, 2011 at 02:43 PM
Ooooh! Good one! Bacon makes everything better!

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