Lemony Asparagus Soup 1

This soup will give you another excuse to gorge on cheap asparagus this month.   It’s got a bright, unexpected tangy citrus flavor with no heavy flour or cream to weigh it down.  The method is taken from one of my all time favorite lemony soups from Greece, AVGOLEMONO.  It’s slightly thickened and enriched with a combination of beaten eggs and lemon juice.  It’s just the picture of spring, if you ask me. 

lemony asparagus soup 8

Lemony Asparagus Soup

What You Will Need

  • 2 Tbsp butter (or clarified butter or olive oil)
  • 1 leek
  • 1 lb asparagus
  • 5 cups chicken stock
  • 1/4 tsp celery seed
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1/3 cup fresh lemon juice
  • 2 eggs, well beaten


  1. Trim the tough outer leaves and the end off the leek and slice the white part and a little of the tender green part. Wash thoroughly and pat dry. Melt the butter in a heavy bottomed soup pot and saute the leek for about 10 minutes, stirring often, until softened.
  2. Trim the ends off the asparagus stalks and discard. Slice the stalks in 1 inch pieces, reserving a few tips for garnish. Add the asparagus to the pot, along with the stock, celery seed, salt and pepper. Bring up to a boil and then turn down the heat and simmer until the asparagus is just tender, about 15 minutes.
  3. Puree the soup, in batches, in a food processor and then pour the soup back into the pot.
  4. Mix the lemon juice with the beaten eggs. Ladle a little of the hot soup into the egg mixture, whisking continuously. Ladle in another portion of hot soup into the egg mixture and whisk well. Then pour it all back into the soup pot, whisking the entire time. Take the soup off the heat and taste to check the seasonings. Adjust if necessary and serve with slices of lemon and asparagus tips for garnish.

Lemony Asparagus Soup 2

Tagged with →  
This doesn't have to be goodbye ---
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
Share →

17 Responses to Lemony Asparagus Soup

  1. Luscious looking. I must go to the store tomorrow for the lemon and eggs. Have plenty of asparagus to gorge on.

  2. This looks absolutely wonderful!

  3. Gorging on cheap asparagus – absolutely – so funny! This soup looks beautiful and the color is amazing. Love it! Hope you’re having a great day Sue!

  4. I have been all over the asparagus lately. This soup is calling my name!

  5. Joanne says:

    That bright lemony flavor sounds so refreshing! Pass me a bowl!

  6. Looks beautiful – will try this soup asap!

  7. Di Gow says:

    Hi Sue,
    Mine had the green tint you were looking for. I served this as my first course tonight and everyone loved it. Thanks for all the great inspiration, not only on this recipe, but everything you send our way.

  8. This has to be THE most gorgeous asparagus soup presentation I’ve ever seen. Wow.

  9. Foodiewife says:

    Two of my favorite soups combined together. Definitely spring, definitely bright, and definitely MINE! I’m feeling under the weather, so this soup would do wonders. Beautifully done.

  10. cheri says:

    Oh, this looks lovely Sue, love your pics they are always the best.

    • Sue says:

      I was a little disappointed in the color because I was imagining a greener soup, but it ended up emphasizing the lemon in a nice way.

  11. This bright dish is just what the doctor ordered. Outstanding.

  12. So refreshing and tasty!

Leave a Reply

Your email address will not be published. Required fields are marked *