Asparagus, Lemon, and Mint Soup
A hard-boiled egg is placed on top of a soup that is made with asparagus, mint, and lemon zest after it has been simmered and pureed.
Six asparagus spears should have the tips removed about 1 1/2 inches from the top; save these for garnish.
Slice up the remaining asparagus.
Shallots are cooked and stirred in hot olive oil in a soup pot over medium heat for about 3 minutes, or until soft.
Add the chopped asparagus and season with salt, pepper, and mint.
3 minutes should be enough time to slightly tenderize the asparagus.
Stir in chicken stock and bring the asparagus mixture to a boil.
Reduce heat, cover, and simmer for 12 to 15 minutes or until asparagus is tender.
Add lemon zest and stir.
Using a food processor or a hand blender, smooth out the soup.