Description
A creamy and flavorful asparagus soup with a hint of lemon and parmesan.
Ingredients
Scale
- 1 lb fresh asparagus, trimmed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 lemon, juiced and zested
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic. Sauté until onion is translucent.
- Add the asparagus and cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until asparagus is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, parmesan cheese, lemon juice, and lemon zest.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra parmesan if desired.
Notes
- Make sure to trim the tough ends of the asparagus.
- For a lighter version, substitute heavy cream with coconut milk.
- Adjust lemon juice based on taste preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: asparagus soup with lemon and parmesan