INGREDIENTS

INSTRUCTIONS

Trim off ends of asparagus and using a vegetable peeler remove about
3 to 4-inches of the skin of each stalk, reserving both the ends and
peels. Cut asparagus into 1-inch pieces, reserving tips for garnish.
In a saucepan combine the asparagus peels and trimmings with the
chicken stock, bring to a boil, remove from heat and allow stock to
infuse for 15 minutes. Strain stock and reserve. In a pot of salted
boiling water blanch the asparagus tips for 2 to 3 minutes, or until
brilliant green and barely tender, and then refresh in a bowl of ice
water. When tips are chilled, drain and reserve. In a large heavy pot
melt the butter over moderate heat and cook the leeks, onion and
celery, seasoned with salt and pepper, until softened, about 5 to 8
minutes. Add the 1-inch asparagus pieces and stir to combine. Add the
infused stock and water, bring to a boil and simmer, covered for 8 to
10 minutes until asparagus is tender. In a blender puree the soup, in
batches, until smooth. Return pureed soup to large pot and let cool
to lukewarm. In a heatproof bowl whisk together eggs and
approximately 1/4 cup lemon juice, adding 1 cup of the lukewarm soup
in a stream, while whisking constantly. Whisk the egg mixture into
the remaining soup. Cook the soup over moderately-low heat without
boiling, whisking constantly until thickened slightly and temperature
of soup reaches 160 degrees on a candy thermometer. Whisk in minced
dill, additional lemon juice, and salt and pepper. Serve soup hot or
chilled, garnished with the asparagus tips and dill sprigs. This
recipe yields 6 to 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8855 broadcast
04-03-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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