Asparagus, Lemon, and Mint Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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! 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 |
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.
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