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ASPARAGUS, LEMON AND MINT SOUP

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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.
Sincerely yours,
               Nellie
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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog