About this recipe:Asparagus, fresh mint leaves and lemon zest are pureed into a very colourful and very tasty soup. Top with asparagus tips and chopped hard-boiled egg.
450g fresh asparagus, trimmed
1 tablespoon olive oil
1 shallot, chopped
1 tablespoon chopped fresh mint
salt and freshly ground black pepper to taste
475ml chicken stock, or more if needed
1 teaspoon lemon zest
1 hard-boiled egg, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Cut tips from 6 asparagus spears, about 3cm from the top; reserve for garnishing the soup. 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 the boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
Blend soup using an immersion stick blender or a food processor until smooth.
Bring a small pot of lightly salted water to the boil; cook asparagus tips in the boiling water until they start to turn 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.