This rustic Calabrian asparagus soup is a celebration of spring vegetables, featuring tender spears simmered in broth until soft. The dish achieves its signature silky texture through a careful tempering of eggs and Parmesan cheese, creating a rich, comforting consistency without heavy cream. Served over slices of toasted Italian bread, it embodies the Italian principle of “nothing goes to waste,” using stale bread to thicken the meal. The flavor profile is earthy and fresh, highlighted by garlic and black pepper. It is an ideal dish for chilly evenings, offering warmth and depth. While traditionally vegetarian due to the cheese and eggs, the base can be adapted for vegan diets by omitting these enrichments. This soup pairs beautifully with a crisp white wine and simple green vegetables.
Zuppa Di Asparagi (Calabrian Asparagus Soup
Description
This rustic Calabrian asparagus soup is a celebration of spring vegetables, featuring tender spears simmered in broth until soft. The dish achieves its signature silky texture through a careful tempering of eggs and Parmesan cheese, creating a rich, comforting consistency without heavy cream. Served over slices of toasted Italian bread, it embodies the Italian principle of "nothing goes to waste," using stale bread to thicken the meal. The flavor profile is earthy and fresh, highlighted by garlic and black pepper. It is an ideal dish for chilly evenings, offering warmth and depth. While traditionally vegetarian due to the cheese and eggs, the base can be adapted for vegan diets by omitting these enrichments. This soup pairs beautifully with a crisp white wine and simple green vegetables.Ingredients
Directions
-
In a large saucepan, cook the minced garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes.
-
Add the cut asparagus to the saucepan and cook until bright green, about 5 minutes.
-
Add the salt, pepper, and vegetable broth to the pan and bring the mixture to a boil.
-
Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes.
-
In a small bowl, beat the eggs with 1/2 cup of the grated Parmesan 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 egg mixture, whisking constantly to temper the eggs.
-
Once incorporated, gradually stir the egg and cheese mixture back 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 the soup from the heat.
-
Place one slice of toasted bread into each soup bowl.
-
Ladle the hot soup on top of the bread and serve with additional grated Parmesan cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 111.7kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 4.8g20%
- Sugars 4.3g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Serving Suggestion: Serve with a Sauvignon Blanc.
Source: We Called It Macaroni by Nancy Verde Barr, Alfred A. Knopf
