Asparagus Soup With Chickpeas And Gremolata Recipe

Cooking Directions

• STEP 1.Start by preparing the asparagus. Trim off the tough ends and cut the spears into small pieces.
• STEP 2.In a large pot, heat some olive oil over medium heat. Add chopped onions and garlic and sauté until they become translucent.
• STEP 3.Add the asparagus pieces to the pot and cook for a few minutes until they start to soften.
• STEP 4.Pour in vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the asparagus is tender.
• STEP 5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 6.Add the drained chickpeas to the soup and heat through.
• STEP 7.In a small bowl, mix together lemon zest, minced garlic, and chopped parsley to make the gremolata.
• STEP 8.Serve the soup hot, topped with a spoonful of gremolata.
• STEP 9.You can also refrigerate the soup for up to 3 days or freeze it for longer storage.

Cooking Tips

• To make the soup extra creamy, you can add a splash of heavy cream or coconut milk.
• If you prefer a chunkier soup, you can reserve some of the cooked asparagus pieces before pureeing the rest.
• For a more filling meal, serve the soup with crusty bread or a side salad.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• Garnish with additional gremolata before serving, if desired.