Asparagus Soup with Lemon and Parmesan
This asparagus soup tastes rich, yet it is a made without a heavy cream – just veggies, broth, and a bit of the Parmesan cheese pureed to the silky perfection.
One of my favorite soup recipes, in this creamy asparagus soup is a made without a heavy cream – just vegetables, broth, and a bit of the Parmesan cheese pureed to the silky perfection. It is a perfect for a early spring when asparagus is in a peak season and there is a still a chill in the air. Serve with a focaccia or a good crusty bread.
ALSO READ : OXTAIL SOUP RECIPE.
HOW TO MAKE ASPARAGUS SOUP
Begin by a melting in the butter in a large pot. Add in the onions and garlic.
Cook until soft and translucent, about a 8 minutes.
While that is a going, prep in the asparagus. Trim off the tips (you will be use them for a garnish), then cut in the remaining spears into a 1/2-inch pieces.
Add in the chopped asparagus to the pot, along with in the chicken broth, salt, and the pepper.
Bring to a boil.
Cover and simmer for a about 30 minutes until in the vegetables are very tender.
Pure in the soup with a hand-held immersion blender until smooth and creamy. Alternatively, you can be blend in the soup in a batches in a blender.
Return in the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.
Finally, cook in the asparagus tips in a salted boiling water for a few minutes until tender-crisp.
The best way to preserve in the bright green color of the tips and keep them crisp is to the shock them in an a ice bath, but you can be also refresh in the tips under a cold running water.
Finally, ladle in the soup into a bowls and top with in the asparagus tips, Parmesan cheese, fresh herbs (if using), and the freshly ground black pepper.
2 bunches asparagus (about a 2¼ pounds), bottom ends trimmed
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low-sodium chicken broth
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
½ cup shredded Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
Melt in the butter in a large pot over a medium heat. Add in the onions and garlic and cook, stirring frequently, until soft and translucent, about a 8 minutes. Do not a brown; reduce in the heat if necessary.
In the meantime, cut in the tips off of one bunch of the asparagus and set aside (you will be use those for a garnish). Cut in the remaining spears and the other bunch of the asparagus into a ½-inch pieces.
Add in the chopped asparagus to the pot (minus in the reserved tips), along with in the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn in the heat down to the low. Simmer for about a 30 minutes, or until in the vegetables are very tender.
Meanwhile, bring to a small pot of the salted water to a boil. Cook in the reserved asparagus tips for a few minutes, or a until tender-crisp. Drain in the tips and then place them in a bowl of the ice water to the “shock” them — in this stops the cooking process and preserves in their bright green color. Once in the tips are cool, drain them and set aside.
Pure in the soup with an a immersion blender until completely smooth. (Alternatively, use to a standard blender to puree in the soup in a batches, then return in the soup to the pot.) Bring in the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if it is a necessary. To thicken in the soup, allow it to the simmer, uncovered, until in the desired consistency is a reached.
Ladle in the soup into a bowls, then top each bowl with a asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
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Freezer-Friendly Instructions: You can be a freeze in the soup for up to the 3 months. Defrost in the soup in the refrigerator for a 12 hours and then reheat it on the stove-top over in a medium heat until hot. (The soup will be a freeze best if you add in the cheese when reheating.)