Asparagus Avgolemono Recipes

Steps:

• Bring 8 cups of water to a rolling boil. Season lightly with salt. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice "pasta-style" until just done.
• Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice - you want it fluffy and to be able to cool and dry quickly.
• Rinse the peas under cool water briefly to remove any frosty crystals.
• Bring the lamb stock to a simmer.
• In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.In a slow steady stream, while constantly whisking, add half the hot lamb stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
• Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk - a minute or 90 seconds more.
• Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi and as creamy as risotto.

Steps:

• In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
• In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
• In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160°F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.

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.

Steps:

• In a stainless steel bowl, whip the egg yolks with a pinch of salt.
• In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
• Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
• In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.

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.

Steps:

• Place the chicken soup in a large pot and slowly bring to a boil. Add the rice, reduce the heat to medium and simmer.
• Meanwhile, in a mixing bowl, use a wire whisk to beat the egg yolks until frothy. Continue to whisk the egg yolks while drizzling in the fresh lemon juice.
• When the rice is tender, slowly ladle the chicken broth and rice into the egg and lemon mixture, beating constantly until all of the soup has been added to the egg and lemon. Adjust seasoning with additional salt and pepper to taste and serve immediately.