Food Network: Asparagus and Dill Avgolemono Soup

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Asparagus and Dill Avgolemono Soup
Adapted from a Gourmet Magazine recipe

Ingredients
3 pounds asparagus
4 cups chicken stock
2 tablespoons unsalted butter
1 medium leek, white part coarsely chopped and washed well
1 medium onion, finely chopped
3 ribs celery, thinly sliced
Salt and freshly ground pepper
2 cups water
3 large eggs
Juice of 2 lemons
1/4 cup minced fresh dill

Dill sprigs for garnish

Directions
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 pieces, 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 minutes. Strain
stock and reserve. In a pot of salted boiling water blanch the asparagus tips for
2 to 3 minutes, or until brilliant green and barely tender, and then refresh in a
bowl of ice water. When tips are chilled, drain and reserve. In a large heavy pot
melt the butter over moderate heat and cook the leeks, onion and celery, seasoned
with salt and pepper, until softened, about 5 to 8 minutes. Add the 1-inch
asparagus pieces and stir to combine. Add the infused stock and water, bring to a

boil and simmer, covered for 8 to 10 minutes until asparagus is tender. In a
blender puree the soup, in batches, until smooth. Return pureed soup to large pot
and let cool to lukewarm. In a heatproof bowl whisk together eggs and
approximately 1/4 cup lemon juice, adding 1 cup of the lukewarm soup in a stream,
while whisking constantly. Whisk the egg mixture into the remaining soup. Cook
the soup over moderately low heat without boiling, whisking constantly until
thickened slightly and temperature of soup reaches 160 degrees F. on a candy
thermometer. Whisk in minced dill, additional lemon juice, and salt and pepper.
Serve soup hot or chilled, garnished with the asparagus tips and dill
sprigs.