Lemon & Asparagus Soup

While the combination might sound a little strange, it did to me at first, I found that I really love it. This is now one of my favourite soups. Give it a try and see what you think.
1 lemon, juice and zest
1 shallot (or very small onion)
250g asparagus spears
1 small potato
a handful of spinach, fresh
500ml vegetable stock
1 tablespoon olive oil
Salt and black pepper to taste (white pepper will also work if you prefer white)
  1. Zest and juice the lemon and put the zest in a medium saucepan. I use a strip zester rather than the grater-zester, both work fine.
  2. Chop the shallot – this doesn’t have to be too fine as the soup will be pureed.
  3. Add the chopped shallot and olive oil to the saucepan. Heat on medium heat and fry for 2-4 minutes until the shallot is softening.
  4. Chop the spears (keeping one or two for decoration if desired) and add. Keep stirring regularly.
  5. Peel and cube the potato, add to the saucepan. Keep stirring regularly.
  6. Add vegetable stock, lemon juice, salt and pepper and bring to a boil.
  7. Reduce the heat and simmer for 25 minutes.
  8. Add the spinach and simmer for another 5 minutes.
  9. Take off the heat and puree with a hand blender.
  10. Serve, decorated with asparagus stalks (if desired).
© Whisked Lemon 2016

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s