Asparagus, Lemon and Dill soup
Nutritional Info
- 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
View full nutritional breakdown of Asparagus, Lemon and Dill soup calories by ingredient
Introduction
From Southern Living Magazine From Southern Living MagazineNumber of Servings: 7
Ingredients
-
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.
Directions
makes 7 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user DEEMCLAUGHLIN.
Number of Servings: 7
Recipe submitted by SparkPeople user DEEMCLAUGHLIN.
Member Ratings For This Recipe
-
AQUAJANE
