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Calabrian Asparagus Soup

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      Title: CALABRIAN ASPARAGUS SOUP
 Categories: Soups, Vegetarian
      Yield: 6 Servings
 
      2    Clove garlic - minced
      2 tb Olive oil - extra-virgin
      2 lb Asparagus - trimmed and cut
           -into 1-inch pieces
      2 ts Salt
    1/2 ts Freshly ground pepper
      4 c  Vegetable Broth - (see
           -recipe) OR canned low-
           Sodium chicken broth
      4    Eggs
    1/2 c  Parmesan - fresly grated OR
           -Pecorino, PLUS extra
           For serving
      6 sl Italian bread - toasted
 
  Number of Servings:   6
  
  1.  In a large saucepan, cook the garlic in the olive oil over
  moderate heat, stirring constantly, until golden, about 3 minutes.
  Add the asparagus and cook until bright green, about 5 minutes. Add
  the salt, pepper and Vegetable Broth and bring to a boil. Reduce the
  heat to moderately low and simmer until the asparagus are tender,
  about 15 minutes.
  
  2.  In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce
  the heat to low so that the soup is no longer simmering, and very
  slowly ladle about 2 cups of the hot soup into the beaten eggs,
  whisking constantly. Once incorporated, gradually stir the egg
  mixture into the soup in the saucepan.  Increase the heat to
  moderately low and cook the soup, whisking constantly, until it just
  thickens, about 8 minutes. Do not allow the soup to boil or the eggs
  will curdle. Remove from the heat.
  
  3.  Place one slide of toasted bread into each soup bowl. Ladle the
  hot soup on top and serve with additional grated cheese.
  
  Serves 6.
  
  NOTE:  Thickening soup with bread is typical of rustic Italian
  cooking, in which nothing goes to waste.  The toasts may be made from
  day-old or slightly stale bread. Serve with a Sauvignon Blanc.
  
  Posted by Michelle Bass. Courtesy of Fred Peters.
 
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