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Asparagus Soup With Chickpeas and Gremolata


Asparagus Soup With Chickpeas and Gremolata

Asparagus Chickpea Soup

Photo © Molly Watson
This fresh spring asparagus soup is thickened with chickpeas and flavored with gremolata - a mixture of parsley, garlic, and lemon. Serve it as a first course at a spring dinner party or as a light main course with a side salad and cheese and crusty bread.

Note: Like all soups, this one is best when made with homemade broth.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1 bunch asparagus (about 12 ounces)
  • 3 cloves garlic
  • 4 cups vegetable or chicken stock
  • 1 can (15 ounces) chickpeas (a.k.a. garbanzo beans), rinsed and drained
  • 1 tsp. salt, plus more to taste (omit if using store-bought broth)
  • 1/2 cup flat-leaf parsley leaves
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. lemon juice
  • 1/2 tsp. lemon zest
  • 1/4 tsp. freshly ground black pepper


  1. Trim the asparagus stalks by snapping or peeling them. Cut off the asparagus tips (top 1 to 2 inches) and set them aside. Roughly chop the asparagus stalks and set them aside separately.
  2. Mince the garlic and set it aside.
  3. In a medium saucepan bring the broth to a boil. Add the asparagus stalks, 1/3 of the garlic, chickpeas, and salt, if using. Simmer until the asparagus is very tender, about 5 minutes.
  4. Meanwhile, mince the parsley and combine it with the reserved garlic, olive oil, lemon juice, lemon zest, and pepper. Add salt to taste and set aside.
  5. In a food processor or blender or with a hand-held blender, whirl the soup until smooth.
  6. Return the soup to pot and bring it to a boil. Add the reserved asparagus tips, reduce heat to maintain a simmer, and cook until the tips are tender, about 3 minutes. Add salt to taste. Serve the soup hot, with a drizzle of garlic-parsley mixture swirled on top.

Makes 4 servings Asparagus Chickpea Soup.

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