I have served this recipe to guests several times -- sometimes hot, sometimes chilled. It's always a big hit. Unlike most asparagus soups, this is not heavy with cream. I use whole wheat orzo to make it even healthier.
Asparagus, Lemon, and Dill Soup
Yield: Makes 7 cups
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- 1 pound fresh asparagus
- 1 medium leek
- 3 tablespoons butter
- 2 celery ribs, finely chopped
- 1 small onion, chopped
- 5 cups vegetable broth
- 1/2 cup uncooked orzo pasta
- 3 egg yolks
- 1/4 cup lemon juice
- 1 to 1 1/2 Tbsp. finely chopped fresh dill
- 3/4 teaspoon salt
- 1. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces.
- 2. Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Finely chop leek; rinse well, and drain.
- 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.
- 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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