Gallery

Recipe Summary

Yield:
about 3 quarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement