A friend of mine invited me to stay for dinner when I stopped by to visit and they served this delicious soup as part of their meal.
I've since made it as a main meal when I want something lighter or as a side dish with my grilled lemon salmon and couscous salad.
Its a perfect compliment because the lemon flavor carries over in each dish.
I'm not sure what my friends exact recipe was, but this was the version I've used ever since trying their delicious version.
Ingredients
Asparagus (Half a bundle)
3-4 cups of Chicken stock
Water
Salt
1tsp lemon zest
2 tsp lemon juice (or to taste)
3 cloves of garlic (roughly chopped)
1 small shallot or onion (roughly chopped)
Olive oil
(optional toppings)
Parmesan cheese (grated)
Black pepper
Wash and drain asparagus.
Snap the stalks off where they naturally break.
Take the bottoms and place in large pot.
Pour in enough stock to cover and put aside.
Bring to a boil.
Add onion, lemon zest and garlic to pot.
Turn down heat to a simmer.
Let it cook until onion and asparagus have soften (adding more stock as needed)
While stock is simmering place asparagus top on a lined tray and drizzle with olive oil and a little salt, toss till evenly coated.
Cook in the oven at 350 degrees F for about 10-15 mins.
Remove and let cook before cutting into inch size pieces.
Once ingredients in the pot have softened, squeeze in lemon juice and add salt to taste.
Stir and remove from heat.
Pour everything into a blender (or use a hand blender)
Puree to a thick consistency (add more stock if you like soup thinner.)
Serve in bowls topped with grilled asparagus tops, parmesan cheese and ground black pepper to taste.
Enjoy!
I've since made it as a main meal when I want something lighter or as a side dish with my grilled lemon salmon and couscous salad.
Its a perfect compliment because the lemon flavor carries over in each dish.
I'm not sure what my friends exact recipe was, but this was the version I've used ever since trying their delicious version.
Ingredients
Asparagus (Half a bundle)
3-4 cups of Chicken stock
Water
Salt
1tsp lemon zest
2 tsp lemon juice (or to taste)
3 cloves of garlic (roughly chopped)
1 small shallot or onion (roughly chopped)
Olive oil
(optional toppings)
Parmesan cheese (grated)
Black pepper
Wash and drain asparagus.
Snap the stalks off where they naturally break.
Take the bottoms and place in large pot.
Pour in enough stock to cover and put aside.
Bring to a boil.
Add onion, lemon zest and garlic to pot.
Turn down heat to a simmer.
Let it cook until onion and asparagus have soften (adding more stock as needed)
While stock is simmering place asparagus top on a lined tray and drizzle with olive oil and a little salt, toss till evenly coated.
Cook in the oven at 350 degrees F for about 10-15 mins.
Remove and let cook before cutting into inch size pieces.
Once ingredients in the pot have softened, squeeze in lemon juice and add salt to taste.
Stir and remove from heat.
Pour everything into a blender (or use a hand blender)
Puree to a thick consistency (add more stock if you like soup thinner.)
Serve in bowls topped with grilled asparagus tops, parmesan cheese and ground black pepper to taste.
Enjoy!
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