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Russian   -   Asparagus Soup (Georgia)   adapted from Sephardic Cooking by Copeland Marks

  • 1 Pound Asparagus -- chopped
  • 6 Cups Hot Water
  • 1 Tablespoon Butter
  • 2 Medium Onions -- finely chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/4 Cup Dill -- finely chopped
  • 1/4 Cup Parsley -- finely chopped
  • 3 Medium Eggs -- beaten
Directions Soak asparagus in cold water for 10 minutes and drain. Put water in the pan with asparagus and bring to a boil. Melt butter in skillet, add onions, and fry to a golden brown about 5 minutes. Add this to the asparagus along with salt, pepper, dill and parsley. Cook the soup for 15 minutes. Remove pan from heat. Beat eggs well and add 1/2 cup of the cooled soup to them. Return mixture to the soup pan and simmer for 5 minutes.
Serves 6
Time to Make 0:00

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