This springtime soup is super easy and quick, yet elegant and delicious. The name is enough to get children interested, and the process of dropping the eggs is perfect for young cooks: one to crack and drop, one to whisk, switching mid-way, of course. It’s a perfect set-up to get kids wanting to try something new.
4 T olive oil
2 onions, halved and thinly sliced
8 C vegetable or chicken broth
1 lb fresh asparagus, tough ends removed, cut into one-inch lengths
Salt, pepper, grated parmesan cheese
1. In a large saucepan, heat the oil. Add the onion…