Asparagus, Lemon, and Mint Soup

Asparagus, mint, and lemon zest are simmered and pureed into a refreshing and easy soup topped with hard-boiled egg.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 173 Calories

Ingredients

• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh mint
• 1 shallot, chopped
• 1 pound fresh asparagus, trimmed
• 1 hard-boiled egg, chopped
• sea salt and freshly ground black pepper to taste
• 2 cups chicken stock, or more if needed

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.