We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. —Darlene Swille, Green Bay, Wisconsin
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- 1 medium onion, chopped
- 1/2 cup chopped celery
- 1/4 cup butter
- 2 tablespoons cornstarch
- 1 cup water
- 2 chicken bouillon cubes
- 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups milk
- 1/4 to 1/2 teaspoon grated lemon peel
- 1/8 teaspoon ground nutmeg
- Dash seasoned salt
- In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
- Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.
Originally published as Lemon Asparagus Soup in Taste of Home April/May 1997, p25
Reviews for Lemon Asparagus Soup
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Reviewed Mar. 1, 2013
"Very light and refreshing taste. easy to make, I'll be making this again!"
Reviewed Mar. 7, 2011
"Very good, simple. Don't let the soup simmer too long, the asparagus can get a little mushy."