Prep Time
20 Mins
Cook Time
25 Mins
Yield
Makes 7 cups

How to Make It

Step 1

Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces.

Step 2

Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Finely chop leek; rinse well, and drain.

Step 3

Melt butter in a large Dutch oven over medium heat; add leek, celery, and onion; sauté 4 to 5 minutes or until tender. Stir in broth, and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes. Stir in asparagus and orzo. Cover and simmer 10 minutes or until vegetables and orzo are tender.

Step 4

Whisk egg yolks until thickened and pale. Gradually stir about 2 cups hot soup mixture into yolks; add yolk mixture to remaining hot soup mixture, stirring constantly 2 to 3 minutes or until thickened. Stir in lemon juice, dill, and salt, and serve immediately, or if desired, cover and chill.

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