Lemon Asparagus Soup Recipe

Ingredients

• 1 Lb Fresh Asparagus
• 4 Cups Low Sodium Chicken Broth
• 1/4 Cup Roughly Chopped Shallot or Onion
• 1/4 Cup Chopped Scallions White or Green Tops
• 1 Cup White Cannellini Beans Drained
• 1/4 Tsp salt
• 1/4 Cup Fresh Lemon Juice
• 2 Tbsp Butter Cut into four pieces
• Black Pepper to taste

Instructions

1. Cut tough ends from asparagus. Laying asparagus flat on cutting board, use a vegetable peeler to remove tough fibrous skin from bottom third. Cut off tender tips and reserve. Cut spears in four pieces.
2. In large pot, over medium heat, add chicken broth, shallot, scallion, asparagus spears, beans, and salt.
3. Bring to boil, reduce heat and simmer for 5 to 7 minutes, until asparagus is tender when pierced, (depending on thickness of the asparagus).
4. Remove from heat, and ladle vegetables into a blender, add 1/4 cup of the cooled liquid. Puree until smooth, adding additional broth if needed.
5. Return soup to the pot, add asparagus tips, and bring to boil again, reduce heat and simmer until tips are tender, about 3-5 minutes.
6. Remove from heat, stir in lemon juice, and add one piece of butter at a time, stirring to melt and incorporate.
7. Add pepper to taste, and serve immediately.

Additional information