Rating
Published Mar 11th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 2 servings Calories 173.2

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!

Recipe 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

Cooking Directions

  1. 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. 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. 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. 4 Blend soup using a hand blender or a food processor until smooth.
  5. 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.

Nutrition Facts

  • Calories 173.2
  • Carbohydrate 14.5 g
  • Cholesterol 106.7 mg
  • Fat 10.3 g
  • Fiber 5 g
  • Protein 9.4 g
  • Saturated Fat 2 g
  • Sodium 884.4 mg
  • Sugar 5.8 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

You may substitute a leek for the shallot, if desired.

Reviews

  1. I did not find the mint flavor appealing. However this is a good base recipe for asparagus soup.
  2. When I make this I cut the tips off of all of the spears and set aside. When the soup has cooked and I've blended it I return the soup to heat and add the tips for about 5 minutes along with a few cans of sliced mushrooms. I serve with a sliced boiled egg - Read more ...
  3. Forgot the lemon. Made the soup for 16 retired old men and 4 others. The mint was fresh from my garden. Everyone loved it.
  4. I added a diced chicken breast as well. Three people liked it but my husband was not keen about the egg in it.
  5. I added a little cayenne and extra salt for flavoring. I also added about 1/3 C of cream while it was blending in the food processor. Next time I would add more lemon zest because I'm fond of lemon flavor. It was very good and would be good Easter menu dish.
  6. The lemon and mint combination worked well with the asparagus. I skipped the egg and substituted some diced ham.
  7. 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.
  8. 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.
  9. 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.
  10. 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 - Read more ...
RedCipes