Lemon Asparagus Soup Recipe
Servings Prep Time
6People 5Minutes
Cook Time
Servings Prep Time
6People 5Minutes
Cook Time
  • 1Lb Fresh Asparagus
  • 4Cups Low Sodium Chicken Broth
  • 1/4Cup Roughly Chopped Shallot or Onion
  • 1/4Cup Chopped ScallionsWhite or Green Tops
  • 1Cup White Cannellini BeansDrained
  • 1/4Tsp salt
  • 1/4Cup Fresh Lemon Juice
  • 2Tbsp ButterCut into four pieces
  • Black Pepper to taste
  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.
Aditional information
Nutrition Facts
Lemon Asparagus Soup Recipe
Amount Per Serving
Calories 99
% Daily Value*
Sodium 388mg 16%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

Freshly cracked black pepper is a lively finish for this soup. Freshly minced chives would add mild bite and pleasing color contrast.