Life’s Lemons and Asparagus Soup

Sometimes when life gives you lemons, an overflowing bucket full, all you can do is make some soup.  Well, at least that's what I did this week.  This week's gray weather, matched my gray mood perfectly.  I turned to some asparagus and spring herbs to brighten both up and the outcome was a gorgeous emerald green soup that took no time to make and is incredibly light, fresh and full of fiber and antioxidants.  Springtime is all about renewal and rebirth, and that's what I'm focusing on, with soup spoon in hand.  

For the pickled rhubarb-ricotta crostini pictured with the soup, click here for the recipe.

And looking on to the weekend...the Kentucky Derby AND Cinco de Mayo are sure to kick up some trouble in the best way possible.  Stay tuned on Monday for a delightful bourbon cocktail and cocktail nibble featured in the launch of an awesome new lifestyle journal that's going to take online mags by storm!


Asparagus Soup with Spring Herbs and Lemon

Serves :: 4


1 bunch asparagus, trimmed and chopped in 2" pieces

1 tablespoon olive oil

1 leek (about 1 - 1.5 cups sliced)

4 cups low-sodium vegetable or chicken broth

1 medium potato, peeled and cut in small chunks

1/4 cup fresh mint

2 tablespoons fresh dill

kosher salt and pepper to taste

mint, dill and minced chives for garnish

lemon slices for garnish


Blanch asparagus spears in boiling water until tender, about 3 minutes, and immediately transfer to an ice bath to retain color.  Set aside. 

In a heavy-bottomed pot, add olive oil and saute leeks over medium heat until translucent  and tender, about 10 minutes. Add in broth, potato, herbs, salt and pepper, increase heat to medium-high and simmer until potato is soft, about 10 to 15 minutes.  Add asparagus back into soup and cook for another 5 minutes.  Using an immersion blender (or transfering soup to a regular blender in batches), puree soup until smooth.  Garnish with additional herbs and one or two lemon slices.  If desired toss in some whole wheat garlic croutons.*

*For quick homemade croutons: Rub 3-4 slices of fresh or day-old bread with the open part of a halved garlic clove.  Drizzle with olive oil, sprinkle lightly with kosher salt and cut  into 1" cubes.  Toast in a 375F oven for 5 to 7 minutes until crisp.   

TAGS: spring, rhubarb, asparagus

posted: 05.04.12

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5 Comment(s)

Wednesday, May 09, 2012

Yummy and yummy recipe at all! I’m great fan of noodles but never tried this recipe before. Therefore I’m well prepared to try this delicious recipe. Thanks for this allocation. smilesmile

—Video streaming

Friday, May 11, 2012

Hey Marissa! I’m so glad I found your site via Love and Lemons. I don’t have a nutrition degree like yourself, but our food philosophies and recipes are very much aligned! Your site is beautiful, too.

—Cookie and Kate

Thursday, May 17, 2012

You are a genius in the kitchen. I’m going home and making that soup right now!  Wow! Very impressed. - Deb

—Deborah Valentin, L.Ac.

Sunday, June 10, 2012

looks just like leek soup, yummy,


Sunday, June 10, 2012

sandwiched between a cracker it would be great,


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