Creamy Asparagus Soup Printable

The Table Today.

Creamy Asparagus Parmesan Soup with a Zesty Twist of Lemon

Prep Time: 20 mins Cook Time: 40 mins Total Time: 60 mins Servings: 5-6

Ingredients:

2 bunches of asparagus
1 large yellow onion, chopped
4 cloves garlic, smashed or minced
5 cups vegetable or chicken broth
2 tbsp lemon juice
1/2 cup grated Parmesan cheese
3 tablespoons butter
Fresh thyme
Fresh parsley

Step 1.

Heat butter in a large pot over medium heat. Add the minced garlic and chopped onion and cook until soft and translucent, about 7 minutes.

Step 2.

Add the asparagus pieces to the pot and stir to combine with the onions and garlic. Pour in the broth and toss in a few sprigs of thyme, (I use about 4 sprigs). Bring the mixture to a boil. Reduce heat and simmer for 30 minutes, or until the asparagus is very tender.

Step 3.

While soup is simmering bring 2 cups of water to a boil in a small pot. Blanch aparagus tips for 3 minutes. Drain and place into an ice bath to retain color. Strain and set aside for garnishing soup.

Step 4.

Remove thyme stems using a fork. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.

Step 5.

Return the blended soup to the pot and simmer on low while stirring in lemon juice, and parmesan cheese. Stir until cheese is fully melted and incorporated. Season with salt and pepper to taste.

Step 6.

Serve soup hot with a sprinkle of shredded parmesan, a few asparagus tips, and chopped parsley. You could also top with some healthy grown at home microgreens for added flavor and crunch. If that's not your thing, you can also find microgreens in the produce section of most grocery stores.

Calories: 165, Total Fat: 13g, Saturated Fat: 8g, Cholesterol: 30mg, Carbohydrates: 9g, Fiber: 2g, Protein: 5–6g, Sodium: 400 (Depending on broth used)

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