Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.
Recipe information
Yield
serves 2 to 4, yields 5 cups
Ingredients
Preparation
Step 1
In a soup pot, bring the broth to a boil. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.
Step 2
Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
Step 3
While the asparagus cooks, in a bowl, whisk the eggs and lemon juice. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while. Continue to stir until the soup is thickened somewhat and heated through, a couple of minutes. (Constant stirring and low heat prevent the eggs from curdling.) Add salt and pepper to taste.
Variations
Step 4
Other green vegetables, such as chopped spinach, broccoli, and kale, may be substituted for the asparagus.
Step 5
For a smooth soup, purée with an immersion blender or in batches in a blender.
Serving & menu ideas
Step 6
Peppercorn Citrus Marinated Feta (page 201) with pita, Greek Salad (page 211), and Greek Antipasto Pita (page 149) all pair well with this soup.
