The first official soup of spring is here!
When Wiley lent me his Moosewood Simple Suppers cookbook, this recipe was dog-eared. “It’s so easy,” he said. “And so, so good.”
There were two things about this that appealed to me: One, that it featured asparagus, and two, that it was based on the classic Greek lemon/rice soup called avgolemono.
Turns out, Wiley was right on both accounts. This soup consisted of just a handful of ingredients: vegetable broth, orzo, asparagus, dill, egg, lemon juice, and three steps.
When my dinner companion found out I was making an avgolemono, he literally cheered, as it was one of his favorite foods as a child. We made a funny pair of judges: He, the avgolemono lover, and I, the avgolemono novice.
And the verdict?
“Could use more lemon,” he said. “But yum.”
“Yum, indeed,” I said. “But where’s the salt and pepper?”
Want to make it? Here’s one that’s similar, albeit a bit more complicated: Asparagus and Dill Avgolemono (from Gourmet via epicurious.com)
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