Asparagus Soup With Chickpeas and Gremolata

  Posted on April 18, 2012  by Leslie Blythe  No comments

This fresh spring asparagus soup is thickened with chickpeas and flavored with gremolata.  Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. 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.

Asparagus Soup With Chickpeas and Gremolata

Serves 4

1 bunch asparagus (about 12 oz)
3 cloves garlic
4 cups vegetable or chicken stock
1 can (15 oz) chickpeas (a.k.a. garbanzo beans), rinsed and drained
1 tsp salt, plus more to taste (omit if using store-bought broth)
½ cup flat-leaf parsley leaves
2 Tbs extra-virgin olive oil
1 tsp lemon juice
½ tsp lemon zest
¼ tsp freshly ground black pepper

Cut off asparagus tips (top 1 to 2 inches) and set aside. Roughly chop stalks and set aside separately.

Mince garlic and set aside.

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.

Meanwhile, mince parsley and combine with 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 soup until smooth.

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.