Egg Soup

Oxmoor House
about 3 quarts


+ Add To Shopping List
2 eggs
1/4 cup soft breadcrumbs
1 tablespoon chopped fresh parsley
1/8 teaspoon ground nutmeg
2 quarts chicken broth
1 (15-ounce) can asparagus spears, drained and chopped
1 (8.5-ounce) can green peas, drained


Combine eggs, breadcrumbs, parsley, and nutmeg in a large Dutch oven; beat well. Gradually stir in chicken broth; bring to a boil. Reduce heat to low; stir in asparagus and peas. Simmer, stirring constantly, 10 minutes or until vegetables are thoroughly heated. Ladle into individual soup bowls; serve immediately.

Created date

February 2010