2 tbsp extra-virgin olive oil
2 cloves garlic, minced
2 lb asparagus, trimmed, peeled and cut, (1 inch pieces)
1 salt and pepper
1 qt chicken broth
4 eggs
1/2 cup freshly grated parmesan or pecorino, cheese
6 slice italian bread, toasted
Directions
Heat the oil and garlic in a soup pot until the garlic is golden. Add
the asparagus and cook until they begin to color. Season with salt
and pepper. Add the broth and bring to a boil; reduce the heat and
simmer for 15 minutes, or until the asparagus is tender.
Beat the eggs and cheese together. When the asparagus is tender,
reduce the heat so the soup is no longer simmering. Very slowly ladle
some of the hot soup into the beaten eggs, stirring continuously.
After adding about 2 cups of the hot soup to the eggs, reverse the
process and gradually stir the eggs mixture into the soup pot. The
soup must not boil or the eggs will scramble. Heat until thickened.
Put one slice of toasted bread into each soup dish. Ladle the hot
soup on top and pass additional grated cheese.
Serves 6.
NOTE: To trim asparagus, hold the tip in one hand and the base of the
stalk in the other. Bend gently. The asparagus will snap, leaving
the tender part with the tip.
[ "We Called It Macaroni"; Nancy Verde Barr; Knopf; ISBN
0-394-55798-0 ]
Posted by Fred Peters.
Servings: 6 servings
Asparagus Soup (Zuppa Di Asparagi) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We are able to read the history of written recipes back into ancient history, at least as far back as pharonic Egypt, and possibly even further. Interesting though that is, mostly, these ancient cookbooks were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts detailing recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times were skilled in the use of many spices, including a few you will know like thyme, rue and asafoetida. During the next few centuries, the rich families of the West competed to serve up the most extravagent banquests, and because of this chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and writing down recipes that were common in the better off homes of the day. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Asparagus Soup (Zuppa Di Asparagi) recipe.
