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 caloriescarbohydrate: 14.5 gcholesterol: 106.7 mgfat: 10.3 gfiber: 5 gprotein: 9.4 gsaturatedFat: 2 gservingSize: -sodium: 884.4 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Asparagus, Lemon, and Mint Soup
Directions
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Cut tips from 6 asparagus spears, about 1 1/2 inches from the top, reserve for garnish later. Chop the remaining asparagus into chunks.
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.
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.
Blend soup using a hand blender or a food processor until smooth.
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.