Try this variation of the familiar Greek egg-lemon soup in the springtime when the first tender shoots of asparagus hit the markets.

　　

Ingredients

serves 2 to 4, yields 5 cups

　　1 quart vegetarian mock chicken or vegetable broth (see page 295)

　　1/4 cup pastina, orzo, or similar small pasta

　　2 cups asparagus cut into 1 1/2- to 1-inch lengths

　　1 tablespoon chopped fresh dill

　　2 eggs

　　2 tablespoons lemon juice

　　Salt and pepper

　　

Step 1

In a soup pot, bring the broth to a boil. Add the pasta and cook until almost al dente, about 4 minutes for pastina and 8 minutes for orzo.

　　

Step 2

Add the asparagus and dill and simmer until the asparagus is just tender, about 5 minutes.

　　

Step 3

While the asparagus cooks, in a bowl, whisk the eggs and lemon juice. When the asparagus is tender, whisk a ladleful of the hot broth into the egg-lemon mixture. Lower the heat and slowly pour the egg mixture into the soup in a thin stream, stirring briskly all the while. Continue to stir until the soup is thickened somewhat and heated through, a couple of minutes. (Constant stirring and low heat prevent the eggs from curdling.) Add salt and pepper to taste.

　　

Variations

Step 4

Other green vegetables, such as chopped spinach, broccoli, and kale, may be substituted for the asparagus.

　　

Step 5

For a smooth soup, purée with an immersion blender or in batches in a blender.

　　

Serving & menu ideas

Step 6

Peppercorn Citrus Marinated Feta (page 201) with pita, Greek Salad (page 211), and Greek Antipasto Pita (page 149) all pair well with this soup.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.