3:37 PM

Check it out!

Posted by Nicole |

We have been featured over at Nourished Kitchen! I was asked to share my journey into whole foods and you can go see that story here.

In keeping with the tastiness of Spring vegetables, I will share a favorite recipe of mine that I have been making often every year when asparagus is in season. It is a wonderfully light soup that could be a lunch meal or a wonderful starter for a Spring dinner party.



Asparagus Egg Drop Soup

  • 2 Tbls extra virgin olive oil
  • 1 onion halved and thinly sliced
  • 4 cups of chicken stock, preferably homemade
  • 1/2 pound asparagus trimmed and cut diagonally into 1 inch lengths
  • 2 eggs
  • salt and pepper
  • 1/2 cup shaved Parmesan cheese (or pecorino romano as in original recipe)

In a saucepan heat olive oil and add onions. Cook stirring often until softened, about 8 minutes. Add the broth and bring to a simmer. Add asparagus and cook until just crisp-tender 4 minutes or so.

In a small bowl whisk the eggs together and season with salt and pepper. Slowly and while whisking constantly, add the eggs in a slow stream. The eggs will only take a minute or less to cook in the broth. Season soup with salt and pepper.

Ladle soup into bowls and top with shaved cheese.

Original recipe here.


P.S. I haven't forgotten about the ongoing yogurt story - there have been setbacks that I will go into more detail later!

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