[Ladysmith]

The dry spell has passed! Been looking forward to some fun reading from you about low-carbing!

Thanks, Carlo! :o)

[carlo3b]

I made this about a month ago because Asparagus was on sale, and it was getting cold outside.. I loved it but, we are soup lovers anyway.. Any good excuse will inspire a soup in my home.. enjoy. . :)

LowCarb Asparagus Dinner Soup

• 3 pounds of asparagus
• 4 cups chicken stock
• 2 tablespoons butter
• 1 leek
• 1 chopped onion
• 3 sliced celery
• 2 cups water
• 3 eggs
• Juice of 2 lemons
• Salt and  pepper


Trim off ends of asparagus and  remove about 4" of the skin of each stalk, keeping  the ends and peels. Cut asparagus into 1" pieces.
1) In a pan mix the asparagus peels and trimmings with the chicken stock bringing to a boil.
2) Remove from heat and let stand for 15 minutes. Strain stock and reserve.
3) In a pot of salted boiling water blanch the asparagus tips for 2  minutes.
4) In a large pot melt the butter over a low heat and cook the leeks, onion and celery, seasoning with salt and pepper, for 6 minutes.  Add the 1" asparagus pieces and mix.
5) Add the infused stock and water, bring to a boil and simmer, for 10 minutes until asparagus is tender.
6) Puree the soup in a blender until smooth. Return pureed soup to large pot and leave to cool.
7) In a heatproof bowl whisk eggs and 1/4 cup lemon juice together, adding 1 cup of the lukewarm soup at a time, while whisking constantly.
8) Whisk the egg mixture into the remaining soup.
Cook the soup over a low heat without boiling. Once soup is hot, add remaining lemon juice and salt and pepper.