Asparagus Soup With Mint And Lemon Recipe


  • 2 c. chicken or possibly vegetable broth
  • 3 c. asparagus ends
  •     Coarse or possibly kosher salt
  • 1 1/2 c. lowfat milk
  • 2 Tbsp. heavy cream
  • 1 1/2 Tbsp. minced mint leaves (about 3 sprigs)
  •     Grated zest (colored part) of 1/2 lemon


In A Large Pan, Combine The Asparagus Ends With The Stock And 1 Or Possibly 2 C. Of Water. Bring To A Boil And Cook 8 To 10 Min, Till You Can Pierce The Asparagus With A Fork.…

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