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 Russian - Asparagus Soup (Georgia)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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