Asparagus, Lemon, and Mint Soup

Asparagus, Lemon, and Mint Soup

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This soup is easy to make. Asparagus has a hermetically sealed appearance by itself, so I chose to build up a few mint leaves and lemon zest to provide it a sweetly fresh aroma!

The ingredient of Asparagus, Lemon, and Mint Soup

  1. 1 pound buoyant asparagus, trimmed
  2. 1 tablespoon olive oil
  3. 1 shallot, chopped
  4. 1 tablespoon chopped open mint
  5. sea salt and freshly field black pepper to taste
  6. 2 cups chicken stock, or more if needed
  7. 1 teaspoon lemon zest
  8. 1 hard-boiled egg, chopped

The instruction how to make Asparagus, Lemon, and Mint Soup

  1. Cut tips from 6 asparagus spears, not quite 1 1/2 inches from the top; reserve for titivate enhance later. Chop the steadfast asparagus into chunks.
  2. Heat olive oil in a soup pot over medium heat; cook and move around shallot in the hot oil until softened, nearly 3 minutes. amass chopped asparagus; season next mint, salt, and pepper. Cook until asparagus are slightly tender, nearly 3 minutes.
  3. Pour chicken gathering into asparagus mixture; bring to a boil. shorten heat and simmer until asparagus are tender, 12 to 15 minutes. shake up in lemon zest.
  4. Blend soup using a hand blender or a food processor until smooth.
  5. Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning competent green, roughly more or less 2 minutes. Strain asparagus tips and govern out cold asleep cold water to terminate the cooking process. prettify soup taking into account bearing in mind asparagus tips and hard-boiled egg.

Nutritions of Asparagus, Lemon, and Mint Soup

calories: 173.2 calories
carbohydrateContent: 14.5 g
cholesterolContent: 106.7 mg
fatContent: 10.3 g
fiberContent: 5 g
proteinContent: 9.4 g
saturatedFatContent: 2 g
servingSize:
sodiumContent: 884.4 mg
sugarContent: 5.8 g
transFatContent:
unsaturatedFatContent:

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