Name: Asparagus, Lemon, and Mint Soup
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Fresh asparagus, trimmed - 1 pound; Olive oil - 1 tablespoon; Shallot, chopped - 1; Chopped fresh mint - 1 tablespoon; Sea salt and freshly ground black pepper to taste - 1 tablespoon; Chicken stock, or more if needed - 2 cups; Lemon zest - 1 teaspoon; Hard-boiled egg, chopped - 1

Ingredients for - Asparagus, Lemon, and Mint Soup

1. Fresh asparagus, trimmed 1 pound

2. Olive oil 1 tablespoon

3. Shallot, chopped 1

4. Chopped fresh mint 1 tablespoon

5. Sea salt and freshly ground black pepper to taste 1 tablespoon

6. Chicken stock, or more if needed 2 cups

7. Lemon zest 1 teaspoon

8. Hard-boiled egg, chopped 1

How to cook deliciously - Asparagus, Lemon, and Mint Soup

1 . Stage

Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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.