Saturdays are for testing out recipes and giving you the skinny. Each recipe comes from a food blogger from around the country. This week’s recipe comes from Connecticut…Sprinkled With Love.
The Ease
There’s absolutely nothing difficult about this one. I had to substitute Napa cabbage for the arugula (didn’t find any good arugula at the store). Just make sure you get everything chopped beforehand and open all your cans. I also cut the amount of eggs in half because my wife is fairly allergic, and I at least wanted her to taste this recipe.
The Taste
Very delicious! What stands out about this soup are all the textures–the asparagus, the pasta, and the chickpeas. To me, the chickpeas really made it. Another great example of how a recipe can be delicious, hearty, and healthy. BTW, my youngest daughter loved it.
The Verdict
This one’s a winner–especially if you’re a vegetarian and are looking for a soup that’s unique. It’s quick, easy, and comes together in a matter of minutes. Throw in some diced chicken at the end if you so desire.
Why you should go to this site…
Have ever seen Italian Egg Drop Soup on any site before? I haven’t. This recipe should give you an indication of the creativity of this food blogger.
2 Comments
Looks great..I will try it out. Thanks!
Thanks so much for the review! Glad you liked it…hands down one of my favorite recipes. Looks fab.
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