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.
Description
From Southern Living Magazine
Spark Recipes
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