Asparagus Soup

Name: Asparagus Soup (Satatsuri)
Yield: Serves 4 to 6
Cuisine: Georgia
Ingredients: ¼ cup chopped mixed fresh herbs (parsley, cilantro, dill); 5 cups boiling water; 2 small onions, peeled and finely chopped; 1 pound asparagus, trimmed and cut into 1-inch pieces; Freshly ground black pepper; 2 large eggs, well beaten; 2 tablespoons butter; 1 teaspoon salt

Satatsuri

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Satatsuri is traditionally made from the first asparagus of spring. Like chikhirtma, it calls for eggs to be whisked in at the last minute as a thickener, but here the eggs are allowed to curdle slightly to add texture to the soup. Satatsuri is light as a spring breeze, with a delicate flavor.

Ingredients

1 pound asparagus, trimmed and cut into 1-inch pieces
5 cups boiling water
2

Asia
Georgia
Soup
Gluten-free
Vegetarian
Spring

Method

Place the asparagus in a saucepan and pour the boiling water over them. Simmer, covered, until the asparagus are fork-tender, about 5 to 8 minutes, depending on the thickness of the stalks.

Meanwhile, sauté the chopped onion in the butter. When the asparagus are done, stir in the onions, salt, and pepper to taste.

Stir a small amount of the hot broth into the beaten eggs, then c