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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Asparagus, Lemon, And Dill Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions