Asparagus, Lemon, and Mint Soup Recipe -
Asparagus, Lemon, and Mint Soup Recipe
  • READY IN 35 mins

Asparagus, Lemon, and Mint Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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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  • Cook's Note:
  • You may substitute a leek for the shallot, if desired.

Reviews More Reviews

May 19, 2013

Loved it. I used some scallions instead of shallot because that is what I had on hand. I didn't add the hard boiled egg, but I would. Fresh mint and lemon are a wonderful combination. Very flavorful.

May 12, 2013

Mint adds an unusual and tasty addition. I made this exactly as written- perhaps a first. I seldom use AR recipes with no reviews, but had everything on hand for this, so I gave it a try. There is no need to heat another pan of water just to cook the garnish tips. Put them in the pureed soup for a few minutes, and then strain them out with a slotted spoon. The verdict of the recipe as written I would give it 3 stars. It needed a bit more of something! As I started to serve it, I added another 1 tablespoon of finely chopped mint and another 1 tsp of lemon zest and 1/4 cup of cream. The egg was pretty as a garnish, but did not add much to the flavor or appearance. As we ate it, we wondered what it would taste like chilled. I set aside some and tasted it the next day. It was just as yummy and would be refreshing in the summer months and can be made ahead. This is a good start for a recipe, but tweak it as your taste dictates. As a finished product, I give it 4 stars. I’ll make it again with changes and probably will serve it chilled. The serving size and the timing was accurate


5 Ratings

May 27, 2013

I made exactly as written, including the hard boiled egg. It was delicious and so easy to make! I thought the egg was an unusual touch but it gave it a nice flavor (and added protein). I loved it so much that I am giving it my very first review. Thank you for posting it.

May 22, 2014

Turned out pretty good! I had to modify the recipe slightly as I didn't have a lemon and substituted it with a lime. I also added a dash of red pepper flakes for a little zing. Then at the end I added cream....quite tasty.

Dec 08, 2014

The lemon and mint combination worked well with the asparagus. I skipped the egg and substituted some diced ham.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 884 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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