Asparagus Soup
User Reviews
4.7
Asparagus Soup
Description
Asparagus Soup begins by gently sautéing scallions and cooking diced Yukon Gold potatoes with garlic, salt, black pepper, and water until tender. Chopped asparagus is then added and simmered briefly. After cooling slightly, frozen peas, Dijon mustard, lemon juice, lemon zest, and fresh basil are blended in to create a creamy, vibrant green soup that combines savory and citrusy notes.
The final touch is a topping made from toasted pine nuts, minced fresh mint, a pinch of red pepper flakes, and salt which adds textural contrast and herbaceous brightness. A drizzle of olive oil and optional fresh mint sprigs finish the presentation. This soup offers a smooth, bright flavor profile with the earthiness of asparagus and potatoes balanced by acidic lemon and fresh herbs, ideal as a starter or light meal.
The recipe recommends using a mellow, flavorful Dijon mustard to avoid overpowering the soup. Serving with crusty bread complements the creamy texture.
Ingredients
- 2 tablespoons extra-virgin olive oil more for drizzling
- 3 scallions chopped
- 2 Yukon Gold potatoes 1½ cups diced, small
- 3 garlic minced, cloves
- sea salt more to taste, heaping 1/2 teaspoon
- ½ teaspoon black pepper freshly ground
- 3 cups water
- 2 cups asparagus chopped
- 1 cup peas frozen
- 1 Dijon mustard heaping teaspoon
- 3 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 basil packed cup
- mint optional, fresh, sprigs
Mint & Pine Nut Topping
- ¼ cup pine nuts chopped, toasted
- ¼ cup mint minced, fresh
- Pinch red pepper flakes
- Pinch salt
Instructions
- Make the mint & pine nut topping by chopping together the pine nuts, mint, red pepper flakes, and salt. Set aside.
- Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender.
- Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined. Season to taste.
- Portion the soup into bowls and sprinkle with the mint & pine nut topping, drizzles of olive oil, and a few sprigs of fresh mint, if desired. Serve with crusty bread.
Notes
- Choose a mild Dijon mustard to keep flavors balanced without overwhelming the soup.
User Reviews
Overall Rating
4.7
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