Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Dill Avgolemono Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Pound(s) Asparagus
4 Cup(s) Chicken stock
2 Tablespoon(s) Unsalted butter
1 Leek, white part coarsely
chopped
And washed well
1 Onion, finely chopped
3 Celery ribs, thinly sliced
Salt, to taste
Freshly-ground black pepper
to taste
2 Cup(s) Water
3 Eggs
Juice of 2 lemons
1/4 Cup(s) Minced fresh dill
Dill sprigs, for garnish
Directions:
Trim off ends of asparagus and using a vegetable peeler remove about 3
to 4-inches of the skin of each stalk, reserving both the ends and
peels. Cut asparagus into 1-inch pieces, reserving tips for garnish.
In a saucepan combine the asparagus peels and trimmings with the
chicken stock, bring to a boil, remove from heat and allow stock to
infuse for 15 minutes. Strain stock and reserve. In a pot of salted
boiling water blanch the asparagus tips for 2 to 3 minutes, or until
brilliant green and barely tender, and then refresh in a bowl of ice
water. When tips are chilled, drain and reserve. In a large heavy pot
melt the butter over moderate heat and cook the leeks, onion and
celery, seasoned with salt and pepper, until softened, about 5 to 8
minutes. Add the 1-inch asparagus pieces and stir to combine. Add the
infused stock and water, bring to a boil and simmer, covered for 8 to
10 minutes until asparagus is tender. In a blender puree the soup, in
batches, until smooth. Return pureed soup to large pot and let cool to
lukewarm. In a heatproof bowl whisk together eggs and approximately
1/4 cup lemon juice, adding 1 cup of the lukewarm soup in a stream,
while whisking constantly. Whisk the egg mixture into the remaining
soup. Cook the soup over moderately-low heat without boiling, whisking
constantly until thickened slightly and temperature of soup reaches
160 degrees on a candy thermometer. Whisk in minced dill, additional
lemon juice, and salt and pepper. Serve soup hot or chilled, garnished
with the asparagus tips and dill sprigs. This recipe yields 6 to 8
servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe
courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show #
CL-8855 broadcast 04-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1998
Recipe by: Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 108mg
Sodium: 1083mg
Potassium: 812.3mg
Carbohydrates: 16.8g
Fiber: 4.3g
Sugar: 3.8g
Protein: 13.4g


Scale this recipe to Servings [?]