Lemon Asparagus Soup
It was one of those cool, rainy summer days today. I wanted something to chase away the chill, so I used what I had on hand. Asparagus is in season, so I decided to combine some of my favourite flavours in a soup. This recipe is the result of my efforts – it’s great either hot or cold. I served mine with a spoonful of organic low fat yoghurt in the centre. It added a lovely tang to the richness of this velvety soup.
2 cups asparagus
1 cup onion
2 cups chicken broth, low sodium
1 Tbsp butter
1 tsp lemon juice
2 Tbsp curly parsley, chopped
1 Tbsp lemon balm, chopped
1/2 Tbsp dried tarragon
Sea salt & pepper to taste
Wash a bundle of asparagus well to get all the sand out of the heads. (Soak in cold water and let the sand fall to the bottom) Break off the woody ends and chop the heads and stems until you have about 2 cups. Peel and chop a sweet onion.
In a medium size pot, melt the butter and sauté the onion until it is translucent. Add the chopped asparagus and continue sautéing until the asparagus has turned bright green. Add the chicken broth, parsley, lemon balm, lemon juice, and tarragon. Cover the pot with a lid and let simmer until the asparagus in tender (about 10 minutes).
Transfer the hot soup to a blender and liquefy. Return the soup to the pot and keep warm.
Makes 4 small (1 cup) servings.
Nutritional Information: approximations only
225 g serving
70 calories
3.7 g fat
2 g fibre
High in Vitamin A and C, Iron and Calcium