ASPARAGUS, LEMON AND MINT SOUP
|
Ingredients for 2 servings
1 lbs. asparagus, trimmed of woody stem bottoms 1 shallot or leak, chopped 1 tbsp. olive oil 1 tsp. lemon zest 1 tbsp. chopped fresh mint 2-3 cups chicken stock or vegetable stock or water Sea salt and freshly ground pepper 1 hard boiled egg |
|
Cut tips from 6 asparagus, 1 1/2 inches from top and reserve for garnish. Chop the remaining asparagus stalks.
Heat olive oil in a soup pot at medium heat. Add the shallot and cook for about 3 minutes, stirring occasionally. Add the chopped asparagus to the shallot. Sprinkle with salt, pepper and mint and cook another 3 minutes.
Add broth and bring soup to a boil, then reduce to a simmer. Simmer until the asparagus are tender, 12 to 15 minutes. At the end of cooking, stir in the lemon zest.
Puree the soup until smooth with a hand blender or in a food processor.
Blanche the asparagus tips in salted water for about 2 minutes, drain and rinse with cool water to stop the cooking.
Garnish with asparagus tips and hard-boiled egg. Also, you can add another 1 tsp of finely chopped mint and another 1 tsp. of lemon zest.
Heat olive oil in a soup pot at medium heat. Add the shallot and cook for about 3 minutes, stirring occasionally. Add the chopped asparagus to the shallot. Sprinkle with salt, pepper and mint and cook another 3 minutes.
Add broth and bring soup to a boil, then reduce to a simmer. Simmer until the asparagus are tender, 12 to 15 minutes. At the end of cooking, stir in the lemon zest.
Puree the soup until smooth with a hand blender or in a food processor.
Blanche the asparagus tips in salted water for about 2 minutes, drain and rinse with cool water to stop the cooking.
Garnish with asparagus tips and hard-boiled egg. Also, you can add another 1 tsp of finely chopped mint and another 1 tsp. of lemon zest.
Sincerely yours,
Nellie
Nellie
