Brunch

Lemon Asparagus Soup is for Soup.

Lemon Asparagus Soup takes 20 minutes to prepare.

Lemon Asparagus Soup takes 15 minutes to cook.

Lemon Asparagus Soup makes 6 servings.

The ingredients for Lemon Asparagus Soup are:

3 Lbs Asparagus, Twelve 3” tips reserved, the rest cut into 1/2” pieces
2 Tablespoons EVO
1 Small White Onion, Halved and thinly Sliced
4 Cups Chicken Stock
2 One inch strips of Lemon Zest, Plus 1 Teaspoon finely grated lemon Zest for Garnish
½ Teaspoon Salt
½ Teaspoon Freshly Ground White Pepper

Optional ¼ cup heavy cream

Here is how you make Lemon Asparagus Soup:

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, and then drain again. Cut the 12 asparagus tips in half lengthwise and set aside.Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the sauce pan and cook over moderately high heat, stirring, until softened. 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 food processor or blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper.Serve hot or cold. Garnish with the asparagus tips. If serving hot during the last heating add ¼ cup heavy cream. The asparagus soup can be refrigerated overnight: refrigerate the asparagus tips separately.Number of Servings: 6Recipe submitted by SparkPeople user KKORANDO.

The nutritional information for Lemon Asparagus Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 133.9

• Total Fat: 6.7 g
• Cholesterol: 4.8 mg
• Sodium: 233.1 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 3.0 g
• Protein: 7.3 g