A delicious soup made with asparagus and the fragrant tang of Limoneira® Meyer lemons is the perfect way to celebrate sunny days – even if they’re only via memories. Our version is vegan, and lit up with herbs and a blend of tastes that will quickly make it a favorite.
Trim the asparagus, and cut it into pieces about 1-inch long.
Heat the olive oil in a large saucepan or soup pot over a medium setting. Saute the shallots and minced garlic for about 5 minutes, until fragrant but not overly browned.
Add the herbs, and Meyer lemon zest, continuing to cook for another 5 minutes as you stir frequently.
Pour in the broth, coconut milk, Meyer lemon juice, and asparagus, and season with salt and pepper, stirring to blend. Bring the soup to a boil, and then cover, and reduce the heat to a medium-low setting. Allow it to simmer for about 10 minutes until the asparagus is tender.
Remove from the heat, and allow it to cool for about 10 minutes before you puree. Process in the blender until smooth, and reheat if desired.
Can be served chilled or hot
Notes
Note: Naturally, you can substitute green asparagus in a pinch. It can be served hot or chilled.