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
Print recipe | 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. |
