Total Time
Prep 15 mins
Cook 20 mins

Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.

Ingredients Nutrition


  1. In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
  2. Bring them to a boil over medium-high heat.
  3. Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
  4. Puree the soup with an immersion blender, or in a food processor.
  5. If using a food processor, transfer the soup back to the saucepan.
  6. Heat the soup to warm it through.
  7. Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.
Most Helpful

Very tasty soup - I used Basil instead of mint. I used asparagus stalkes ( bottom part that I had in the freezer) - Not the whole bottom part but about 2" below where the asparagus snaps.

Bergy October 14, 2009

This was quite a nice simple soup. I had three lbs of asparagus from thanksgiving that I completely forgot to cook- this used up half. Plus I had mint leaves left from another recipe, so it was just perfect. I added about 1/2 c. white wine and used a splash of lemon juice instead of zest. Didn't have the chives and scallion tops, but we didn't miss them. DH and I both had generous helpings for dinner, and I was able to tuck three servings in the freezer for lunches. Thanks for helping me use up my asparagus!

Len23 October 09, 2006

This tasted so nice and fresh! I added a little cauliflower to the soup and used dried mint. Thank you for a wonderful soup!

Sharon123 April 22, 2003