Asparagus Soup With Lemon and Dill
Servings: 8 bowls
Ingredients
- 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
Instructions
- Trim tips and woody ends from asparagus spears and reserve, separately. Cut remaining spears into 1-inch lengths.
- Blache tips in boiling water with 1/2 teaspoon salt for 2 minutes until bright green and tender.
- 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.
- 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.
- 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.
- 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.