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
- 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.
- Mince the garlic and set it aside.
- 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.
- 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.
- In a food processor or blender or with a hand-held blender, whirl the soup until smooth.
- 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.