Asparagus And Dill Avgolemono Soup Recipes

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ASPARAGUS SOUP WITH DILL

Provided by Florence Fabricant

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10



Asparagus Soup With Dill image

Steps:

  • Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
  • Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
  • Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
  • To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 794 milligrams, Sugar 3 grams

3/4 cup chopped onion
2 tablespoons extra-virgin olive oil
1 pound medium-thick asparagus, chopped
1 1/2 stalks celery, chopped
1 baking potato
4 cups vegetable stock or water
1 cup dry white wine
1/4 cup chopped fresh dill
Salt and freshly ground black pepper to taste
Dill sprigs for garnish

AVGOLEMONO

Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 9



Avgolemono image

Steps:

  • Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
  • Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
  • In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
  • Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.

1 3 1/2- to 4-pound whole chicken
1 bay leaf
3 quarts low-sodium chicken broth
1 cup orzo
Kosher salt
Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice)
2 tablespoons instant flour (such as Wondra)
2 large eggs
1/2 cup fresh dill, chopped

ASPARAGUS POTATO SOUP

"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 14



Asparagus Potato Soup image

Steps:

  • In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

Nutrition Facts :

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

YOUVARLAKIA AVGOLEMONO (LEMONY GREEK MEATBALL SOUP)

Avgolemono is a Greek egg and lemon mixture that's tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of chicken. In this recipe, a riff on youvarlakia avgolemono, ground chicken and rice are rolled into meatballs, then simmered in the broth, making the whole thing heartier without losing the soup's characteristic brightness. Many recipes for youvarlakia call for ground beef, and, if you like you can substitute that here. Note that because of the eggs in the broth, leftovers do not freeze well.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 13



Youvarlakia Avgolemono (Lemony Greek Meatball Soup) image

Steps:

  • In a large mixing bowl, combine ground chicken, 1/4 cup dill, onion, carrot, rice, garlic, salt, pepper and lemon zest. Gently mix with your hands until well combined.
  • Gently form the mixture into 24 meatballs, each about 1 1/4 inches in diameter, placing them on a plate or baking pan. Cover and chill for at least 20 minutes or up to 24 hours. This helps the meatballs keep their shape while cooking.
  • In a large pot, bring stock to a boil over high heat. Reduce to medium and use a slotted spoon to carefully add meatballs to the pot. The broth should cover the tops of the meatballs by about 1/2 inch. If not, add a little water. Simmer gently, adjusting the heat so the broth doesn't boil, until meatballs are cooked through and rice is tender, 25 to 35 minutes. (Break open a meatball to test it.) Remove pot from heat.
  • In a medium bowl, whisk together eggs and lemon juice until just mixed. Slowly add a ladle of warm broth to egg-lemon mixture, whisking constantly. Whisk in another two ladles of broth to temper the egg mixture.
  • Slowly drizzle the egg-lemon mixture back into the pot with the meatballs, stirring gently so you don't break apart the meatballs. Return the pot to medium-low heat until it just starts to simmer. (Wait for a bubble or two to appear, but don't let the pot boil.) The broth should be silky. Remove from heat, stir in remaining 1/2 cup dill. Taste and add salt and pepper, if needed. (It may need quite a bit of salt if you are starting with unsalted broth.) Garnish with nutmeg, if you like, and dill, and serve.

1 pound ground chicken (or ground turkey or beef), very cold
3/4 cup chopped fresh dill or parsley, plus more for garnish
1/2 cup grated yellow onion (from about 1 small onion)
1/4 cup grated carrot (from about 1 carrot)
1/4 cup uncooked long-grain rice, such as basmati or Carolina, well rinsed and drained
1 garlic clove, finely grated, pushed through a garlic press, or minced
1 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon finely grated lemon zest
6 cups chicken stock
2 large eggs, at room temperature
1/3 cup fresh lemon juice (from about 2 lemons)
Freshly grated nutmeg, for serving (optional)

ASPARAGUS AVGOLEMONO

Categories     Salad     Vegetarian     Asparagus     Simmer     Boil

Yield serves 2 to 4, yields 5 cups

Number Of Ingredients 7



Asparagus Avgolemono image

Steps:

  • 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.
  • Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.
  • 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
  • Other green vegetables, such as chopped spinach, broccoli, and kale, may be substituted for the asparagus.
  • For a smooth soup, purée with an immersion blender or in batches in a blender.
  • Serving & menu ideas
  • Peppercorn Citrus Marinated Feta (page 201) with pita, Greek Salad (page 211), and Greek Antipasto Pita (page 149) all pair well with this soup.

1 quart vegetarian mock chicken or vegetable broth (see page 295)
1/4 cup pastina, orzo, or similar small pasta
2 cups asparagus cut into 1 1/2- to 1-inch lengths
1 tablespoon chopped fresh dill
2 eggs
2 tablespoons lemon juice
Salt and pepper

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