Asparagus, Lemon, and Mint Soup recipe

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Ingredients

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1 shallot, chopped
1 tablespoon chopped fresh mint
sea salt and freshly ground black pepper to taste
2 cups chicken stock, or more if needed
1 teaspoon lemon zest
1 hard-boiled egg, chopped

Nutrition Info

173.2 calories
carbohydrate: 14.5 g
cholesterol: 106.7 mg
fat: 10.3 g
fiber: 5 g
protein: 9.4 g
saturatedFat: 2 g
servingSize: -
sodium: 884.4 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut tips from 6 asparagus spears, about 1 1/2 inches from the top, reserve for garnish later. Chop the remaining asparagus into chunks.

  2. Heat olive oil in a soup pot over medium heat, cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus, season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.

  3. Pour chicken stock into asparagus mixture, bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.

  4. Blend soup using a hand blender or a food processor until smooth.

  5. Bring a small pot of lightly salted water to a boil, cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Recipe Yield

2 servings

Recipe Note

This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!

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