Wednesday, October 14, 2009

Egg Thread Soup with Asparagus - 11g Carbs, 1g Fiber

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From: Eating Well - Spring 2003, Eating Well for a Healthy Heart Cookbook

Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor 
and a bit of texture. Serve this quick soup with Parmesan Crisps or 
sprinkle with grated Parmesan.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Healthy weight
| High calcium

Servings: 8
Serving Size: about 1 cup each 
Active Time: 20 min
Total Time: 20 min

8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
1/2 cup pastina, or other tiny pasta, such as alphabet or stars
12 oz asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
4 large eggs
1/2 tsp lemon juice
1/4 tsp salt, optional

1. Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. 
Cook, uncovered, over medium-high heat, stirring occasionally, until 
pasta is just tender, about 5 minutes. Stir in asparagus; cook for 
2 minutes. Reduce heat to medium.

2. Break eggs into a large measuring cup and whisk until well blended. 
Add to the gently boiling soup in a thin, steady stream, stirring 
constantly with a fork. (Slow stirring will produce large threads; 
rapid stirring will break the threads up into small pieces.) Remove 
from heat and stir in lemon juice. Taste, adding salt if desired.

Servings: 8
Serving Size: about 1 cup each 
Nutrition per Serving: 
116 Calories, 4g Fat, 2g Sat, 1 g Mono, 110mg Cholesterol, 9g Protein, 
11g Carbs, 1g Fiber, 217mg Sodium, 138mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 vegetable, 1 lean protein, 1/2 fat

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