INGREDIENTS

INSTRUCTIONS

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. Puree the soup in
batches in a blender or food processor until it is smooth,
transferring it as it is pureed 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 160F. 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.
Makes about 9 cups, serving 6 to 8.
Gourmet May 1992
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