1 cup finely chopped leek
1 cup finely chopped onion
1 cup thin sliced celery
2 TBLS butter (not salted)
3 #s asparagus trimmed and cut into 1 inch pieces (save some tips for garnish)
4 cups rich chicken stock
2 cups water
3 large eggs
¼ cup fresh lemon juice (adjust at the end)
3 TBLS fresh minced dill
In a heavy bottomed sauce pan melt butter and sauté leek, onion and celery until very tender and soft. Add asparagus with broth and water and simmer for 15 minutes until asparagus is tender.
Puree the soup in batches until smooth and let it cool to lukewarm.
Whisk eggs in a large mixing bowl and add 1 cup of warm soup while whisking.
Pour egg mix back into soup pot and cook over moderate heat until thick. (160 degrees) Add chopped dill.
Blanch asparagus tips in salted boiling water and garnish the soup with thin slices of lemon and asparagus tips.