Cooking Index - Cooking Recipes & IdeasAsparagus Soup With Mint And Lemon Recipe - Cooking Index

Asparagus Soup With Mint And Lemon

Courses: Soup
Serves: 4 people

Recipe Ingredients

2 cups 474mlChicken or vegetable broth
3 cups 711mlAsparagus ends
  Coarse or kosher salt
1 1/2 cups 355mlMilk
2 tablespoons 30mlHeavy cream
1 1/2 tablespoons 22mlChopped mint leaves - (about 3 sprigs)
  Grated zest (colored part) of 1/2 lemon

Recipe Instructions

In a large pan, combine the asparagus ends with the stock and 1 or 2 cups of water. Bring to a boil and cook 8 to 10 minutes, until you can pierce the asparagus with a fork.

Remove from heat and ladle into a food processor or blender. (You may need to do this in two batches.) Process until extremely smooth. Place a sieve over the pan and press the mixture back through with a wooden spoon to remove any stringy bits.

Add the milk and cream and heat until small bubbles form on the sides of the pan and the soup is steaming. Season to taste with salt. Soup can be served hot at this point, sprinkled with lemon zest. Or cool soup completely, then chill in the refrigerator. Stir in the chopped mint and serve cold.

"Susan Wolfe on the Food BB"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.