Ingredients
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1 1/2 lbs asparagus, trimmed,pared and cut into thirds
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2 large potatoes, preferably yukon gold,peeled and sliced
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4 cups vegetable broth
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6 fresh mint leaves
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1 teaspoon grated lemon, zest of
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salt & freshly ground black pepper
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minced fresh chives (to garnish)
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minced scallion top, for garnish
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1 shallot, sliced
Instructions
- In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
- Bring them to a boil over medium-high heat.
- Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
- Puree the soup with an immersion blender, or in a food processor.
- If using a food processor, transfer the soup back to the saucepan.
- Heat the soup to warm it through.
- Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.