bonniejean1953 (bonniejean1953) wrote in mfu_canteen,
bonniejean1953
bonniejean1953
mfu_canteen

Lemon Asparagus Soup with Dill

Now that it's finally spring, I think Asparagus will be showing up more frequently so here's a soup from Yankee Magazine. I tried it and I love it. You can even eat it cold when the temps climb.


Total Time: 50

Yield: 2 quarts, 8 to 10 servings

This Lemony Asparagus-Dill Soup Recipe -- an adaptation of the classic Greek egg-and-lemon soup -- can be made a day ahead of time and served warm or cold. For this menu, I prefer to serve it warm.

Lemony Asparagus-Dill Soup
Photo/Art by Jen Perez



Ingredients:
•3 pounds thin asparagus
•4 cups chicken broth
•4 cups plus 2 cups water
•1/2 teaspoon salt
•3 tablespoons butter
•1-1/2 cups chopped celery
•1-1/2 cups finely chopped onion
•1 cup chopped leeks (cleaned well), white parts only
•Salt and freshly ground black pepper, to taste
•3 eggs
•1/4 cup plus 2 tablespoons fresh lemon juice
•1/4 cup snipped fresh dill
•Garnish: dill sprigs and asparagus tips


Instructions:
Wash asparagus. Break off woody ends of asparagus and reserve, then cut tips off asparagus spears and reserve. Cut asparagus stalks into 1-inch pieces. (If you use thick asparagus, peel the bottom 3 inches of the stalk with a vegetable peeler first, then reserve the peels along with the woody ends.) In a saucepan over high heat, place asparagus ends (and peels) and chicken broth. Cover, bring to a boil, and then immediately remove mixture from heat and let rest 15 minutes. Strain broth and reserve. Discard asparagus ends (and peels).

Place 4 cups of water and 1/2 teaspoon salt in a small saucepan. Bring to a boil, then blanch the asparagus tips 2 minutes, or until bright green and barely cooked through. Remove tips from hot water and plunge into a bowl of ice water until chilled. Drain and reserve to use as garnish for the soup.

In a large soup pot over medium heat, melt butter and add chopped celery, onions, and leeks. Saute until softened, about 6 minutes. Season with salt and pepper to taste. Add asparagus stalk pieces; stir. Add infused chicken broth and 2 cups water. Increase heat to high and bring to a boil, then reduce heat to medium-low and simmer, covered, about 5 minutes, until asparagus is tender. In a blender, puree soup in batches. Return pureed soup to the pot and allow to cool about 5 minutes, or until lukewarm.

In a small bowl that can withstand heat, whisk together eggs and 1/4 cup lemon juice until creamy and well mixed. Slowly add 1 cup of the slightly cooled soup, whisking constantly. Pour egg-soup mixture back into the soup pot, whisking constantly. Cook soup over low heat, whisking constantly, until soup is thickened slightly and the temperature reaches 160 degree on an instant-read thermometer. Do not allow soup to boil. Whisk in snipped dill and additional 2 tablespoons lemon juice. Add salt and pepper to taste.

Refrigerate soup in a covered container up to 24 hours. Reheat gently on low heat before serving. Place asparagus tips and a sprig of dill in the center of each bowl of soup as a garnish.
Subscribe
  • Post a new comment

    Error

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 4 comments