Stir fry the garlic
in hot olive oil for 3 minutes; ass the asparagus and stir fry 5
minutes more. Add the stock, bring to the boil and simmer for 15
minutes. Add a few tablespoons of soup and the cheese to the eggs
and stir. Add this to the soup, while stirring, on very low heat.
Make sure the soup does not boil. Put a slice of bread in each
plate, pour the soup on top.
People used to be
poor in parts of Italy, especially
in the south and old bread was not thrashed, but used to bind the
soup like also in summer
vegetable soup from
Ancona fish soup and
pappa al pomodoro.
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