Asparagus Leek and Lemon Soup with Mint (Gluten-Free)

Celiac.com 03/26/2024 - Indulge in the vibrant flavors of spring, with this delightful soup of Asparagus, leek with lemon, and a dash of Mint. This recipe seamlessly marries the earthy essence of asparagus, the mild sweetness of leeks, the refreshing zest of lemon, and the bright zing of mint, to create a light and flavorful soup that's perfect for any occasion. 

Enhanced with aromatic fresh mint and seasoned to perfection, each spoonful offers a symphony of flavors that will tantalize your taste buds. Whether you're looking for a comforting meal on a chilly evening, or a refreshing starter for a springtime gathering, this soup is sure to impress.

Celiac.com Sponsor (A12):
Ingredients:

• 1½ pounds fresh asparagus, trimmed
• 1 tablespoon olive oil
• 1 leek (white parts), finely chopped
• 1 tablespoon chopped fresh mint
• sea salt and freshly ground black pepper to taste
• 2 cups chicken stock, or more if needed
• 1 teaspoon lemon zest
• 1 hard-boiled egg, chopped (optional)

Directions
Cut tips from 6 asparagus spears, about 1½ inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.

Heat olive oil in a soup pot over medium heat; cook and stir leek in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. 

Cook until asparagus are slightly tender, about 3 minutes.

Pour chicken stock into asparagus mixture; bring to a boil. 

Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.

Blend soup using a hand blender or a food processor until smooth.

Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. 

Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.