Asparagus, lemon and mint soup

    Asparagus, lemon and mint soup

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    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.

    Serves: 2 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut tips from 6 asparagus spears, about 3cm from the top; reserve for garnishing the soup. 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 the boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
    4. Blend soup using an immersion stick blender or a food processor until smooth.
    5. 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.

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