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Asparagus Soup With Chickpeas and Gremolata

By Molly Watson, About.com

Photo © Molly Watson
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:
  1. Cut off asparagus tips (top 1 to 2 inches) and set aside. Roughly chop stalks and set aside separately.
  2. Mince garlic and set aside.
  3. 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.
  4. Meanwhile, mince parsley and combine with 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 soup until smooth.
  6. 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.

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