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April Menu: Lemon and Lime for Spring

Chicken and salsa, with the best carrot cake ever

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Lemony Asparagus-Dill Soup

From Yankee Magazine

Soups, Stews, Chowders Recipes

Preparation Time: 50 minutes

Yield: 2 quarts, 8 to 10 servings

This adaptation of the classic Greek egg-and-lemon soup can be made a day ahead of time and served warm or cold. For this menu, I prefer to serve it warm.

• 3 pounds thin asparagus
• 4 cups chicken broth
• 4 cups plus 2 cups water
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1-1/2 cups chopped celery
• 1-1/2 cups finely chopped onion
• 1 cup chopped leeks (cleaned well), white parts only
• Salt and freshly ground black pepper, to taste
• 3 eggs
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 1/4 cup snipped fresh dill
• Garnish: dill sprigs and asparagus tips

Wash asparagus. Break off woody ends of asparagus and reserve, then cut tips off asparagus spears and reserve. Cut asparagus stalks into 1-inch pieces. (If you use thick asparagus, peel the bottom 3 inches of the stalk with a vegetable peeler first, then reserve the peels along with the woody ends.) In a saucepan over high heat, place asparagus ends (and peels) and chicken broth. Cover, bring to a boil, and then immediately remove mixture from heat and let rest 15 minutes. Strain broth and reserve. Discard asparagus ends (and peels).