Lemon Asparagus Soup

Lemon Asparagus Soup

Serving Size : 6 Preparation Time :0:35

Categories : Fast, Healthy, Make-Ahead, Soup, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds asparagus -- twelve 3-inch tips reserved, the rest cut into 1/2 inch pieces

2 tablespoons extra-virgin olive oil

1 small onion -- halved and thinly sliced

4 cups vegetable stock

2 strips lemon zest -- one inch wide

1 teaspoon lemon zest -- finely grated

2 teaspoons lemon juice

Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside.

Empty the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips.

Working in batches, puree the soup in a blender. (If you have an immersion blender, this can be done directly in the pan). Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish wit the asparagus tips and grated lemon zest. Serve hot or chilled.

Make Ahead: The asparagus soup can be refrigerated overnight; refrigerate the asparagus tips separately

Per Serving (excluding unknown items): 185 Calories; 7g Fat (34.0% calories from fat); 7g Protein; 25g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1087mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

ß Back to Recipes