This soup will give you another excuse to gorge on cheap asparagus this month. It’s got a bright, unexpected tangy citrus flavor with no heavy flour or cream to weigh it down. The method is taken from one of my all time favorite lemony soups from Greece, AVGOLEMONO. It’s slightly thickened and enriched with a combination of beaten eggs and lemon juice. It’s just the picture of spring, if you ask me.
- 2 Tbsp butter (or clarified butter or olive oil)
- 1 leek
- 1 lb asparagus
- 5 cups chicken stock
- 1/4 tsp celery seed
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1/3 cup fresh lemon juice
- 2 eggs, well beaten
- Trim the tough outer leaves and the end off the leek and slice the white part and a little of the tender green part. Wash thoroughly and pat dry. Melt the butter in a heavy bottomed soup pot and saute the leek for about 10 minutes, stirring often, until softened.
- Trim the ends off the asparagus stalks and discard. Slice the stalks in 1 inch pieces, reserving a few tips for garnish. Add the asparagus to the pot, along with the stock, celery seed, salt and pepper. Bring up to a boil and then turn down the heat and simmer until the asparagus is just tender, about 15 minutes.
- Puree the soup, in batches, in a food processor and then pour the soup back into the pot.
- Mix the lemon juice with the beaten eggs. Ladle a little of the hot soup into the egg mixture, whisking continuously. Ladle in another portion of hot soup into the egg mixture and whisk well. Then pour it all back into the soup pot, whisking the entire time. Take the soup off the heat and taste to check the seasonings. Adjust if necessary and serve with slices of lemon and asparagus tips for garnish.