Asparagus, Lemon, and Mint Soup

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Total: 35 min.

Yield: 2 servings

Ingredients:

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

Instructions:

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.
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.
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.
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 bright green, about 2 minutes.
6. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Recipe By: www.allrecipes.com

Also Try this Recipe: Iced Green Tea with Mint & Ginger