Asparagus Soup With Lemon and Dill
Course: Soup
Servings: 8 bowls
  • 3 pounds fresh asparagus spears
  • 4 cups chicken broth
  • 3 tablespoons butter
  • 1-1/2 cups chopped celery
  • 1-1/2 cups chopped onion
  • 1 cup chopped leeks (white part only)
  • 3 eggs
  • 1/3 cup fresh lemon juice
  • 1/4 cup snipped fresh dill
  1. Trim tips and woody ends from asparagus spears and reserve, separately.  Cut remaining spears into 1-inch lengths.

  2. Blache tips in boiling water with 1/2 teaspoon salt for 2 minutes until bright green and tender.

  3. Put woody ends in chicken broth in medium saucepan.  Cover and bring to a boil.  Remove from heat and leave covered for 15 minutes to steep.  Strain ends from broth and throw away.

  4. Cook onion, celery and leek in butter for 5 minutes until softened.  Add 1-inch asparagus pieces and stir.  Add strained broth plus 2 cups water.  Bring to a boil, reduce heat and simmer, covered, about 5 minutes, or until asparagus is tender.  Puree soup in pan with immersion blender, or in batches in a regular blender.

  5. Whisk eggs with all but 2 tablespoons of lemon juice until creamy and frothy.  When soup has cooled to lukewarm (about 5-10 minutes) stream one cup of soup into egg/lemon mixture, whisking constantly.  Whisk soup-egg mixture back into soup pot.  Place over medium heat and cook until slightly thickened, without boiling, or until temperature reaches 160 degrees.

  6. Add remaining 2 tablespoons lemon juice and snipped dill.  Add salt and pepper to taste.  Garnish with blanched tips and a sprig of dill.  Serve hot, room temperature, or cold.