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Asparagus, Lemon, and Mint Soup
Asparagus, Lemon, and Mint Soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Lemony asparagus and mint soup topped with egg - a refreshing and simple delight.
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
Instructions:
  • Trim the ends of 6 asparagus spears, keeping the top 1 1/2 inches for garnish. Proceed to chop the rest of the asparagus into chunks.
  • In a soup pot over medium heat, sauté shallot in olive oil until softened, around 3 minutes. Stir in chopped asparagus and season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  • Pour rich and flavorful chicken stock into the vibrant asparagus medley and bring it to a lively boil. Lower the heat and gently simmer until the asparagus reaches a perfect tenderness, which should take about 12 to 15 minutes. Finish off with a burst of freshness by stirring in fragrant lemon zest.
  • Smoothly blend the soup using either a hand blender or a food processor.
  • 1. Add a pinch of salt to a pot of boiling water. Cook asparagus tips until they turn bright green, around 2 minutes. Drain and rinse under cold water. Serve soup topped with asparagus tips and hard-boiled egg.

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