Asparagus lemon and dill soup

this one is from a march issue of southern living, not sure what year. i have changed it up some and in our house it is known as asparagus leek soup.

makes 7 cups, though i always double, that way you can freeze some for latter.
prep time about 20 min
cook time about 25 min
vegetarian and none veg versions. 


1 lb fresh asparagus
1 medium leek
3 tbs butter
1 small onion, or bundle green onions
5 cups vegetable broth with some added miso soup mix for flavor
1/2 cup uncooked orzo pasta
3 egg yolks
1/4 cup lemon juice
1 to 11/2 tbs finely chopped dill
3/4 tsp salt or omit if salty enough with miso

also good to add
garlic chopped
mushrooms sliced
baby carrots 1/4rd
chicken cooked and divided into bite sizes

1. snap off and discard tough ends of asparagus; cut into 1" pieces
2. remove root, tough outer leaves, and tops from leek, leaving 2" of dark leaves. fineley chop; rinse well, adn drain.
3. chop onion or green onions. and garlic if adding
4. melt butter in large dutch oven over medium heat; add leek, onions and garlic and carrots if using; saute 4-5 minutes till tender but not browned. stir in broth, bring to boil over medium heat. cover, reduce heat to low, simmer 10 minutes. stir in asparagus, orzo, mushrooms if adding and chicken if adding. cover and simmer 10 minutes or till veggies and orzo are all tender.
5. optional but good also if not done, whisk egg yolks till thickend and pale. gradually stir in 2 cups of hot soup mix to temper egg yolks: slowly add yolk mix to remaining hot soup mixture, stirring constanty 2-3 minutes till thickened.
6. also optional but good with or without. stir in lemon juice, dill and salt if needed, serve imidiatly or if desired cover and chill.