Asparagus and Egg Soup with Bone Broth
- 1 to 1.5 cups of bone broth
- 2-3 stalks of asparagus (washed and cut in 1 inch pieces, woody ends removed)
- 1 egg
- Pinch of salt & pepper
- Defrost The bone broth over night in the fridge of frozen
- Place in a small saucepan
- Bring to a low simmer for 6 mins
- Do not let the bone broth boil
- Add the asparagus, simmer for another 2 mins
- Crack the egg in the bone broth and use a fork or chopstick to gently mix through
- Remove from heat
- Sprinkle on some freshly ground pepper
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/asparagus-and-egg-soup-with-bone-broth/
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