Asparagus Egg Drop Soup

Name: Asparagus Egg Drop Soup
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, halved and thinly sliced; 4 cups vegetable or chicken broth; 1/2 pound asparagus, cut on the diagonal into 1-inch lengths; 2 eggs; Kosher salt and freshly ground black pepper; 1/2 cup shaved Pecorino Romano

7 ingredients

8 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, halved and thinly sliced
4 cups vegetable or chicken broth
1/2 pound asparagus, cut on the diagonal into 1-inch lengths
2 eggs
Kosher salt and freshly ground black pepper
1/2 cup shaved Pecorino Romano

Directions

1

In a large saucepan, heat the oil.
2

Add the onion and cook over moderate heat until softened, 8 minutes.
3

Pour in the broth and bring to a simmer.
4

Add the asparagus and cook until just tender, 3 minutes.
5

In a small bowl, whisk the eggs and season with salt and black pepper.
6

Slowly pour the eggs into the simmering broth, stirring gently and constantly, until cooked, about 30 seconds.
7

Season the soup with salt and pepper.
8

Ladle the soup into bowls and top with the shaved Pecorino.