Spring has sprung and Easter is almost here.  I’ve found an asparagus soup recipe that would make a fresh and springy first course for your Easter table, as well as “It’s delicious!” according to my husband, Frank. 

 

The name asparagus is a Greek word meaning stalk or shoot according to the Michigan Asparagus Advisory Board.  “The Greeks believed asparagus was a herbal medicine which, among other things, would cure toothaches and prevent bee stings.  Claims for medicinal benefits of asparagus persist to this day.” 

 

Romans loved asparagus, and “in their conquests, they spread it to the Gauls, Germans, Britains and from there, the rest of the world.”

 

I’ve always loved asparagus, but it was only three years ago that I discovered leeks.  What a wonderful addition leeks have been in my kitchen tool belt. This recipe includes one leek which has a more subtle taste than onions and adds a rich flavor to the soup.

 

Asparagus Soup

Recipe adapted from Southern Living Magazine March 2009

By Charla Draper

Makes 7 cups

 

Ingredients

1 lb fresh asparagus

1 medium leek

3 TB olive oil

2 celery stalks, minced

1 small onion or ½ medium onion, chopped

1 tsp minced garlic

5 cups broth or stock

½ cup uncooked rice (substitute orzo pasta)

3 egg yolks

¼ cup lemon juice

1-1½ TB fresh dill or basil, minced

Salt and pepper

 

Other Items Needed

Measuring cups and spoons

Cutting board

Chef’s knife

Vegetable peeler (optional)

Medium bowl for cut up asparagus

Large Dutch oven or stock pot with lid

Wooden spoon

Medium bowl for egg yolk mixture

Whisk

 

Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves.  Slice leek down the middle to help remove the sand -- they’re usually full of sand.  Wash very well (you’ll see what I mean when you slice the leek in half) and drain.  Finely chop leeks.

 

Snap off tough ends of asparagus and discard.  Remove scales with vegetable peeler, if desired.  Cut asparagus into 1 inch pieces and set aside. 

 

Add olive oil to large Dutch oven or stock pot.  Add leeks, celery and onions.  Sauté 4 to 5 minutes on medium heat or until tender, stirring frequently.  As the vegetables begin to soften, stir in the garlic.   

 

Stir in broth and bring to a boil over medium-high heat. 

 

Cover, reduce heat to low and simmer 10 minutes.

 

At this point you can turn off the heat, leave the pot covered, and finish the dish closer to meal time.  If you’re going to do this, keep the cut asparagus in the fridge until you continue.  Just be sure and heat the soup before continuing with the next step.

 

Stir in asparagus and rice.  Cover and simmer 10 minutes or until vegetables are tender and rice is done.  Taste and season as needed with salt and pepper.

 

In a bowl, whisk the egg yolks until they’re thick and pale.  (Reserve the egg whites for an omelet the next day.)  Gradually stir about 2 cups hot soup mixture into the yolks to temper them.  Add yolk mixture to remaining hot soup mixture, stirring constantly 2 to 3 minutes or until thickened.

 

If you make the mistake I did the first time I prepared this soup and don’t temper the eggs, whisk the soup vigorously and constantly so you don’t end up with scrambled eggs instead of soup!  If this doesn’t work, you’ll have to start over from scratch.

 

Stir in lemon juice and herbs.  Serve immediately or cover and chill for a refreshing soup on a hot Texas day.

 

 

Kathryn’s Texas Kitchen next cooks up another delicious salad, the perfect meal to enjoy on the patio on a beautiful Texas spring day.

 

Until next time…

 

 

Happy Easter and bon appétit!