This soup can be enjoyed as a delicious starter, a nutritious side, or a light, summer’s lunch. Seasonal asparagus is one of my favourite vegetables so I buy a few bunches from my local market every Friday – soup is a great way to ensure that no stalks go to waste!
I enjoy this recipe as a refreshing, chilled soup but it is just as delicious served hot!
Approximate nutrition per serving: 260kcal / 19g fat / 12.4g saturated fat / 13g total carbs / 6g fibre / 7g net carbs / 9.2g protein.
- 400g asparagus stalks, tough ends trimmed
- 275ml organic, free-range chicken bone broth / stock (ideally homemade, if not, Ossa is a great brand to try)
- 3 tablespoons grass-fed butter
- 1 lemon, zest and juice
- 50g shallot, finely chopped
- Pinch of sea salt (Maldon)
- Extra-virgin olive oil to serve (optional)
- Warm the bone broth in a saucepan.
- Melt 2 tablespoons of the butter in a large frying pan and lightly sauté the shallot until it starts to soften, about 2 minutes. Remove from the heat.
- Steam the asparagus until tender, about 2-4 minutes, depending on stalk thickness.
- Roughly chop the asparagus stalks and add to a blender along with the warm bone broth, shallot, remaining butter, and the zest and juice of 1 lemon. Blend until a smooth consistency is achieved.
- Add sea salt to taste.
- Transfer to the fridge to chill for at least 30 minutes.
- Serve with lemon zest and a drizzle of olive oil.