Appetizers / Soups / Salads

Asparagus, Lemon and Dill soup is for Soup.

Asparagus, Lemon and Dill soup takes 20 minutes to prepare.

Asparagus, Lemon and Dill soup takes 25 minutes to cook.

Asparagus, Lemon and Dill soup makes 7 servings.

The ingredients for Asparagus, Lemon and Dill soup are:

Cut aspargus in 1" pieces. Remove root, tough outer leaves and tops from leek - leaving 2" of dark leaves. Finely chop leek and rinse well. Melt butter in lg. dutch oven over med heat; add leek, celery and onion; saute 4-5 min until tender. Stir in broth and bring to a boil over med-high heat. Cover, reduce heat to low - simmer 10 min . Stir in asparagus and orzo. Cover and simmer 10 min or until veg and orzo are tender. In sep bowl, Whisk egg yolks until thickened and pale. Gradually stir about 2 cups of hot soup mix into yolks; then add yolk/soup mixture into remaining hot soup mixture, stirring constantly 2-3 minutes or until thickend. Stir in lemon juice, dill and salt. Serve immediately or if desired - cover and chill.

Here is how you make Asparagus, Lemon and Dill soup:

makes 7 1-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user DEEMCLAUGHLIN.

The nutritional information for Asparagus, Lemon and Dill soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 88.1

• Total Fat: 2.6 g
• Cholesterol: 33.8 mg
• Sodium: 1,022.1 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.6 g
• Protein: 2.4 g