Lemony Asparagus Soup
Ingredients
- 3 pounds asparagus, twelve 3-inch tips reserved, the rest cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, halved and thinly sliced
- 4 cups chicken stock
- Two 1-inch wide strips of lemon zest, plus 1 teaspoon finely grated lemon zest for garnish
- 2 teaspoons fresh lemon juice
- Salt and freshly ground white pepper
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