Asparagus Avgolemono

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Continue to stir until the soup is thickened somewhat and heated through, a couple of minutes.

8. 8

   (Constant stirring and low heat prevent the eggs from curdling.)

9. 9

   Add salt and pepper to taste.

10. 10

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

11. 11

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

12. 12

    Peppercorn Citrus Marinated Feta (page 201) with pita, Greek Salad (page 211), and Greek Antipasto Pita (page 149) all pair well with this soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.