Asparagus-lemon Soup Recipe

Name: Asparagus-lemon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14 lbs fresh asparagus, trimmed and chopped; 1 cup celery, chopped; 1 yellow onion, finely chopped; 2 garlic cloves, finely chopped; 3 cups chicken broth; 1 cup white wine; ½ teaspoon lemon zest; 2 tablespoons fresh lemon juice; 1 pinch white pepper, to taste; ¾ cup whipping cream

Servings: persons

1 14 lbs fresh asparagus, trimmed and chopped
1 cup celery, chopped
1 yellow onion, finely chopped
2 garlic cloves, finely chopped
3 cups chicken broth
1 cup white wine
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
1 pinch white pepper, to taste
¾ cup whipping cream

1
In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.
2
Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.
3
Process in a blender or food processor until smooth.
4
If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm.
5
Do not allow it to come to the boil.
6
If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.
7
Serve with warm crusty rolls.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 14 lbs fresh asparagus, trimmed and chopped, 1 cup celery, chopped, 1 yellow onion, finely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Asparagus-lemon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-lemon Soup

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