- 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
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. 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 a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- 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.
05/04/2018
recipepes.com
Asparagus, Lemon, and Mint Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
