Asparagus And Dill Avgolemono Soup


1 1/3 cups of finely chopped leek (white part only)

3/4 cup of finally chopped onion

1 cup thinly sliced celery

2 Tbsp butter or olive oil

3 lbs asparagus trimmed and cut into 1 inch pieces (reserve a few tips for garnish)

6 cups of chicken broth

3 large eggs

1/4 cup fresh lemon juice

2 Tbsp minced fresh dill


1. In a large heavy saucepan cook the leek, onion and celery with salt and pepper to taste until vegetables are softened

2. Add asparagus pieces and broth – simmer covered for 10-15 minutes or until asparagus is tender

3. Puree soup until it is smooth and transfer to another large sauce pan and let cool until lukewarm

4. Cook reserved asparagus tips for garnish in boiling water or microwave

5. In a heatproof bowl whisk together the eggs and the lemon juice

6. Add one cup of lukewarm soup in a stream to the egg mixture while whisking

7. Add the egg mixture in with the rest of the soup while whisking

8. Cook soup over moderate low heat, whisking but not letting it boil until heated through

9. Add fresh dill and salt and pepper to taste