Asparagus, Lemon, and Mint Soup

Asparagus, Lemon, and Mint Soup

fromgardentosoupbowl.com

"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

35 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

Read all reviews 5
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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 f...

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 ...

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...

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...

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

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