Recipe for Early Spring Asparagus Avgolemono from our Friends at Moosewood

Spring Asparagus Avgolemono

Spring Asparagus Avgolemono

Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.

Thanks Moosewood! 

Asparagus Avgolemono

Serves 2-4
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Meal type Asparagus, Cumin, Pastina
Season Fall, Spring, Summer, Winter

Ingredients

  • 1 quart vegetarian mock chicken or vegetable broth

  • 1/4 cup pastina, orzo, or similar small pasta

  • 2 cups asparagus cut into 1 1/2- to 1-inch lengths
  • 1 tablespoon chopped fresh dill
  • 2 eggs
  • 2 tablespoons lemon juice
  • salt and pepper


Note

Yields 5 cups

Variations: Other green vegetables, such as chopped spinach, broccoli, and kale, may be substituted for the asparagus.

For a smooth soup, puree with an immersion blender or in batches in a blender.

Directions

1 
In a soup pot, bring the broth to a boil.

2 Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.

3 Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.

4 While the asparagus cooks, in a bowl, whisk the eggs and lemon juice.

5 When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture.

6 Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while.

7 Continue to stir until the soup is thickened somewhat and heated through, a couple of
minutes. (Constant stirring and low heat prevent the eggs from curdling.)
Add salt and pepper to taste.
 


 

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