Asparagus, Lemon, And Dill Soup Recipe

Name: Asparagus, Lemon, And Dill Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus; 1 medium leek; 3 tablespoons butter; 2 celery ribs, finely chopped; 1 small onion, chopped; 5 cups vegetable broth; 1/2 cup uncooked orzo pasta; 3 egg yolks; 1/4 cup lemon juice; 1 to 1 1/2 Tbsp. finely chopped fresh dill; 3/4 teaspoon salt

Servings: persons

1 pound fresh asparagus
1 medium leek
3 tablespoons butter
2 celery ribs, finely chopped
1 small onion, chopped
5 cups vegetable broth
1/2 cup uncooked orzo pasta
3 egg yolks
1/4 cup lemon juice
1 to 1 1/2 Tbsp. finely chopped fresh dill
3/4 teaspoon salt

1
Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces.
2
Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Finely chop leek; rinse well, and drain.
3
Melt butter in a large Dutch oven over medium heat; add leek, celery, and onion; saute 4 to 5 minutes or until tender. Stir in broth, and bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes. Stir in asparagus and orzo. Cover and simmer 10 minutes or until vegetables and orzo are tender.
4
Whisk egg yolks until thickened and pale. Gradually stir about 2 cups hot soup mixture into yolks; add yolk mixture to remaining hot soup mixture, stirring constantly 2 to 3 minutes or until thickened. Stir in lemon juice, dill, and salt, and serve immediately, or if desired, cover and chill.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound fresh asparagus, 1 medium leek, 3 tablespoons butter, 2 celery ribs, finely chopped, and more.

Yes, Asparagus, Lemon, And Dill Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus, Lemon, And Dill Soup

How did you like this recipe?

Frequently Asked Questions