Asparagus, Lemon, and Mint Soup

Name: Asparagus, Lemon, and Mint Soup
Total time: 35
Yield: 2
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; 1 hard-boiled egg, chopped

Recipe by fromgardentosoupbowlcom from allrecipes.com

Lunch 35 Mins.

Ingredients

2 servings

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1 pound fresh asparagus, trimmed
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1 tablespoon olive oil
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1 shallot, chopped
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1 tablespoon chopped fresh mint

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sea salt and freshly ground black pepper to taste
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2 cups chicken stock, or more if needed
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1 teaspoon lemon zest
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1 hard-boiled egg, chopped

Instructions

Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
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.
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.
Blend soup using a hand blender or a food processor until smooth.
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.