Sunday, May 26, 2013

Asparagus Avgolemono Soup




This soup is so easy and super delicious. It comes from the Moosewood Collection, perfect for a simple spring or summer lunch or light dinner. We served it with assorted fruit and it would pair wonderfully with a Melon or Chardonnay.

    Ingredients
    1 quart vegetable broth
    ¼ cup orzo or similar small pasta

    2 cups asparagus cut into 1½- to 1-inch lengths
    1 tablespoon chopped fresh dill

    2 eggs
    2 tablespoons lemon juice
    salt and pepper

    Instructions
    In a soup pot, bring the broth to a boil.
  1. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
  2. Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
  3. While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.
  4. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.
  5. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.
  6. Continue to stir until the soup is thickened somewhat and heated through, a couple of
  7. minutes. (Constant stirring and low heat prevent the eggs from curdling.)
  8. Add salt and pepper to taste.

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