Asparagus, Lemon, And Mint Soup

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.