This fresh spring asparagus soup is thickened with chickpeas and flavored with gremolata - a mixture of parsley, garlic, and lemon. Serve 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 Asparagus Chickpea Soup is best when made with homemade broth.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 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
Preparation:
- Cut off asparagus tips (top 1 to 2 inches) and set aside. Roughly chop stalks and set aside separately.
- Mince garlic and set aside.
- In a medium saucepan bring chicken broth to a boil. Asparagus stalks, 1/3 of the garlic, chickpeas, and salt if using. Simmer until asparagus is very tender, about 5 minutes.
- Meanwhile, mince parsley and combine with reserved garlic, olive oil, lemon juice, lemon zest, and pepper. Add salt to taste and set aside.
- In a food processor or blender or with a hand-held blender, whirl soup until smooth.
- Return soup to pot and bring to a boil. Add reserved asparagus tips, reduce heat to maintain a simmer, and cook until tips are tender, about 3 minutes. Add salt to taste. Serve hot, with a drizzle of garlic-parsley mixture swirled on top.
Makes 4 servings Asparagus Chickpea Soup.
