This soup has a strong asparagus taste seasoned just right with parmesan. The parmesan adds a salty taste, so be careful when seasoning early.
This is a small recipe perfect for 2 people with left overs, but it can be doubled. While it can be frozen, I find cheese soups do not reheat well after being frozen so I prefer this soup made fresh.
INGREDIENTS
- 670 grams asparagus, cleaned and cut into 2 inch pieces
- 2 tablespoons (28 grams) butter
- 1ΒΌ large onion, chopped (about 2 cups)
- 2 cloves garlic, minced roughly
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper (I like mine a bit peppery so cut back if you don’t)
- 1 tablespoon lemon juice
- 1/2 cup grated parmesan cheese
INSTRUCTIONS
- Prep all ingredients.
- In a dutch oven, melt butter and cook onion and garlic on low for 7-8 minutes, stirring often until translucent. Do not brown.
- Add asparagus pieces, salt, pepper and broth.
- Simmer, covered, for 30 minutes.
- Remove from heat and puree with immersion blender (or in a blender if you want a smoother soup).
- Return to heat on very low. When warm (just below simmer) add in parmesan and lemon juice. Stir. (Parmesan may not totally melt, that’s fine, heat longer if you prefer it fully blended.)
If reheating, heat on low.