Asparagus And Dill Avgolemono Soup Recipe - Cooking Index
Asparagus And Dill Avgolemono Soup Recipe - Cooking Index
| 3 lbs | Asparagus | |
| 4 cups | Chicken stock | |
| 2 tablespoons | Unsalted butter | |
| 1 tablespoon | Leek, white part - coarsely chopped, (medium) | |
| And washed well | ||
| 1 | Onion - finely chopped (medium) | |
| 3 | Celery ribs - thinly sliced | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | Water | |
| 3 cups | Eggs (large) | |
| Juice of 2 lemons | ||
| 1/4 cup | Minced fresh dill | |
| Dill sprigs - for garnish |
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 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.
This recipe yields 6 to 8 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8855 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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