Ingredients
Main Ingredients
- 2 ½ lbs fresh asparagus (approximately 2 large bunches)
- 2 tbsp butter
- ½ lemon (juice only)
- 2 onions, finely chopped
- 3 cloves of garlic, sliced
- 6 cups vegetable stock (1.4 litres)
- 1 sprig thyme
- ½ cup grated or shredded Parmesan cheese (100 grams)
- Seasoning to taste
Instructions
- Gather Ingredients: Start by assembling all the required ingredients so they are ready to use.
- Prepare Ingredients: Finely chop the onions, slice the garlic cloves, shred the Parmesan cheese, and squeeze the juice from half a lemon. For the asparagus, separate the tips from about half of one bunch and cut the remaining stalks into roughly 2-inch pieces.
- Blanch Asparagus Tips: Bring a large pot of water to a boil and add the asparagus tips. Boil the tips for 1 minute, then immediately strain and transfer them into a bowl with cold or iced water to stop the cooking process. Set these aside to be used as garnish later.
- Sauté Aromatics: Place a large saucepan over medium heat and melt the butter. Add the chopped onions and sliced garlic and sweat them gently for about 8 minutes, ensuring the onions become soft but do not brown.
- Add Asparagus and Stock: Add the cut asparagus stalks to the pan, followed by the vegetable stock. Stir to combine.
- Simmer Soup: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the saucepan with a lid and allow the soup to cook gently for 30 minutes until the asparagus is tender.
- Puree Soup: Remove the soup from heat and use a hand blender or a food processor to puree it until smooth and creamy.
- Finish with Lemon and Parmesan: Add the fresh lemon juice and grated Parmesan cheese to the pureed soup and stir until the cheese melts and blends into the soup.
- Season and Serve: Season the soup with salt and pepper to taste. Serve the soup hot, garnished with the refreshed asparagus tips, a sprinkle of Parmesan, and a few thyme leaves for an elegant finish.
Notes
- Refreshing the asparagus tips in ice water after boiling helps retain their bright green color and crisp texture for garnish.
- Do not brown the onions during the sauté to keep the soup’s delicate flavor.
- If a smoother texture is preferred, strain the blended soup through a fine sieve before adding the lemon and Parmesan.
- This soup can be served warm or chilled for a refreshing summer appetizer.
- Use fresh thyme leaves as a fresh herb garnish for an aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
