Asparagus And Dill Avgolemono Soup Recipe

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Servings: 6

Ingredients

Cost per serving $4.59 view details
  • 3 lb Asparagus
  • 4 c. Chicken stock
  • 2 Tbsp. Unsalted butter
  • 1 med Leek, white part coarsely minced, and washed well
  • 1 med Onion finely minced
  • 3 x Celery ribs thinly sliced Salt to taste Freshly-grnd black pepper to taste
  • 2 c. Water
  • 3 lrg Large eggs Juice of 2 lemons
  • 1/4 c. Chopped fresh dill Dill sprigs for garnish

Directions

  1. Trim off ends of asparagus and using a vegetable peeler remove about 3 to 4-inches of the skin of each stalk, reserving both the ends and peels. Cut asparagus into 1-inch pcs, reserving tips for garnish. In a saucepan combine the asparagus peels and trimmings with the chicken stock, bring to a boil, remove from heat and allow stock to infuse for 15 min. Strain stock and reserve.
  2. In a pot of salted boiling water blanch the asparagus tips for 2 to 3 min, or possibly till brilliant green and barely tender, and then refresh in a bowl of ice water. When tips are chilled, drain and reserve.
  3. In a large heavy pot heat the butter over moderate heat and cook the leeks, onion and celery, seasoned with salt and pepper, till softened, about 5 to 8 min. Add in the 1-inch asparagus pcs and stir to combine. Add in the infused stock and water, bring to a boil and simmer, covered for 8 to 10 min till asparagus is tender.
  4. In a blender puree the soup, in batches, till smooth. Return pureed soup to large pot and let cold to lukewarm.
  5. In a heatproof bowl whisk together Large eggs and approximately 1/4 c. lemon juice, adding 1 c. of the lukewarm soup in a stream, while whisking constantly. Whisk the egg mix into the remaining soup. Cook the soup over moderately-low heat without boiling, whisking constantly till thickened slightly and temperature of soup reaches 160 degrees on a candy thermometer. Whisk in chopped dill, additional lemon juice, and salt and pepper. Serve soup warm or possibly chilled, garnished with the asparagus tips and dill sprigs.
  6. This recipe yields 6 to 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 396g
Recipe makes 6 servings
Calories 79  
Calories from Fat 37 47%
Total Fat 4.19g 5%
Saturated Fat 2.54g 10%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 270mg 11%
Potassium 443mg 13%
Total Carbs 7.44g 2%
Dietary Fiber 3.7g 12%
Sugars 3.31g 2%
Protein 4.58g 7%
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