Asparagus, Lemon and Mint Soup

    35 minutes

    Asparagus, fresh mint leaves and lemon zest are pureed into a very colourful and very tasty soup. Top with asparagus tips and chopped hard-boiled egg.

    1 person made this

    Serves: 2 

    • 450g fresh asparagus, trimmed
    • 1 tablespoon olive oil
    • 1 shallot, chopped
    • 1 tablespoon chopped fresh mint
    • salt and freshly ground black pepper to taste
    • 2 cups (500 ml) chicken stock, or more if needed
    • 1 teaspoon lemon zest
    • 1 hard-boiled egg, chopped

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cut tips from 6 asparagus spears, about 3cm from the top; reserve for garnishing the soup. 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 the boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
    4. Blend soup using an immersion stick blender or a food processor until smooth.
    5. Bring a small pot of lightly salted water to the boil; cook asparagus tips in the boiling water until they start to turn 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.

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    Reviews in English (18)


    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 flavorful.  -  19 May 2013  (Review from Allrecipes USA and Canada)


    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 is no need to heat another pan of water just to cook the garnish tips. Put them in the pureed soup for a few minutes, and then strain them out with a slotted spoon. The verdict of the recipe as written I would give it 3 stars. It needed a bit more of something! As I started to serve it, I added another 1 tablespoon of finely chopped mint and another 1 tsp of lemon zest and 1/4 cup of cream. The egg was pretty as a garnish, but did not add much to the flavor or appearance. As we ate it, we wondered what it would taste like chilled. I set aside some and tasted it the next day. It was just as yummy and would be refreshing in the summer months and can be made ahead. This is a good start for a recipe, but tweak it as your taste dictates. As a finished product, I give it 4 stars. I’ll make it again with changes and probably will serve it chilled. The serving size and the timing was accurate  -  12 May 2013  (Review from Allrecipes USA and Canada)


    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 it so much that I am giving it my very first review. Thank you for posting it.  -  27 May 2013  (Review from Allrecipes USA and Canada)