Asparagus and Spinach Spring Soup

Servings:

Cooking Time:

Ingredients:

• 3 tbsp olive oil
• 2 leeks (white parts), washed and sliced thin
• ½ head of escarole (broad leaf endive), sliced
• 1 lb. asparagus tips
• ¼ lb. baby spinach
• 2 tbsp flat leaf parsley, chopped
• 4 eggs
• 10 cups vegetable broth
• Salt and pepper to taste

Instructions:

• In a large pot, add the olive oil and heat.
• Add the leeks and sauté until soft.
• Add the escarole and spinach and cook until they wilt.
• Add the vegetable broth and bring to a simmer.
• Cover the pot and cook over low heat for 20 minutes, stirring occasionally.
• Add the asparagus tips and the parsley and cook for another 5 minutes.
• Season the soup with salt and pepper to taste.
• In a small bowl, whisk together the eggs.
• When ready to serve, bring the soup to a boil and slowly pour the eggs into the soup while stirring continuously.
• Serve immediately.

Remove the eggs to make this a vegetarian soup!