Asparagus Soup

Ingredients

4 cups (1 L) chicken stock or broth
1/3 cup (75 mL) long grain rice
8 oz (250 g) fresh asparagus spears, trimmed and sliced diagonally into 2.5 cm ( 1 inch) pieces
4 eggs
to taste juice and grated rind of one lemon
to taste pepper

Directions

In a heavy saucepan, bring stock and rice to a boil. Reduce heat and add asparagus, partially cover and cook 15 minutes or until rice is tender. In a small bowl, whisk eggs until well beaten. Stir in lemon juice. Whisk approximately 1 cup (250 mL) hot stock into egg mixture to rice mixture, stirring constantly. Cook over low heat until smooth and thick. Do not boil or soup will curdle. Remove from heat. Stir in lemon rind. Season with pepper.

Makes 6 servings

Preparation: 5 minutes

Cooking: 20 minutes

Nutrients per serving:

Calories: 122
Protein: 8.9 g
Carbohydrate: 11.0 g
Fat: 4.4 g