Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.
|Prep time||25 minutes|
|Cook time||25 minutes|
|Total time||50 minutes|
|Meal type||Asparagus, Cumin, Pastina|
|Season||Fall, Spring, Summer, Winter|
- 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
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.
|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.|