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Asparagus, Lemon, and Mint Soup

Rated as 4.56 out of 5 Stars

"This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!"
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Ingredients

35 m servings 173 cals
Original recipe yields 2 servings

Directions

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  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. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Footnotes

  • Cook's Note:
  • You may substitute a leek for the shallot, if desired.

Nutrition Facts


Per Serving: 173 calories; 10.3 g fat; 14.5 g carbohydrates; 9.4 g protein; 107 mg cholesterol; 884 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Mint adds an unusual and tasty addition. I made this exactly as written- perhaps a first. I seldom use AR recipes with no reviews, but had everything on hand for this, so I gave it a try. There ...

Most helpful critical review

I added a diced chicken breast as well. Three people liked it, but my husband was not keen about the egg in it.

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Mint adds an unusual and tasty addition. I made this exactly as written- perhaps a first. I seldom use AR recipes with no reviews, but had everything on hand for this, so I gave it a try. There ...

I made exactly as written, including the hard boiled egg. It was delicious and so easy to make! I thought the egg was an unusual touch but it gave it a nice flavor (and added protein). I loved...

Loved it. I used some scallions instead of shallot because that is what I had on hand. I didn't add the hard boiled egg, but I would. Fresh mint and lemon are a wonderful combination. Very f...

The lemon and mint combination worked well with the asparagus. I skipped the egg and substituted some diced ham.

Turned out pretty good! I had to modify the recipe slightly as I didn't have a lemon and substituted it with a lime. I also added a dash of red pepper flakes for a little zing. Then at the end I...

This soup is amazing! I've made it twice now and it is soooo good!! I left out the hard-boiled egg to make it easier too.

I added a diced chicken breast as well. Three people liked it, but my husband was not keen about the egg in it.

Made it as posted except did not add egg garnish. It was very good, light and flavorful. I loved the mint and citrus flavors with the asparagus.

A winner. Probably the best asparagus soup I have had. I even followed the recipe. Might cut back a bit on lemon zest though. Will make it again for sure. But only made enough for two. ( I usual...