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Asparagus Soup with Lemon and Parmesan Recipe

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4.2 from 5 reviews

This delicious asparagus soup with lemon and parmesan is a light, healthy, and flavorful summer soup perfect as an appetizer or lunch. Made without cream, it uses fresh asparagus, aromatic onions and garlic, and is brightened with fresh lemon juice and enriched with parmesan cheese to create a smooth, comforting dish with minimal fat.

  • Total Time: 50 mins
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 ½ lbs fresh asparagus (approximately 2 large bunches)
  • 2 onions, finely chopped
  • 3 cloves garlic, sliced
  • ½ lemon (juice only)

Stock & Dairy

  • 6 cups vegetable stock (1.4 litres)
  • ½ cup grated or shredded parmesan (100 grams)

Seasoning & Others

  • 2 tbsp butter
  • 1 sprig thyme
  • Seasoning to taste (salt and pepper)

Instructions

  1. Gather Ingredients: Collect all the necessary ingredients so you are ready to start the cooking process efficiently.
  2. Prepare Ingredients: Finely chop the onions, slice the garlic, shred the parmesan, extract the juice from half a lemon, remove asparagus tips from half of one bunch, and cut the remaining asparagus into roughly 2-inch pieces.
  3. Blanch Asparagus Tips: Bring a pan of water to boil and add the asparagus tips. Boil for 1 minute, then immediately strain and transfer them to a bowl of cold or iced water to stop the cooking process. Set aside these tips for garnish.
  4. Sweat Onions and Garlic: Place a large sauce pan over medium heat and melt the butter. Add the finely chopped onions and sliced garlic and gently sweat for about 8 minutes. Make sure the onions do not brown; they should soften and become translucent.
  5. Add Asparagus Pieces: Add the chopped asparagus stalks (not the tips) to the saucepan with the onions and garlic.
  6. Add Vegetable Stock and Thyme: Pour in the vegetable stock and add the sprig of thyme to the pan. Bring the mixture to a simmer.
  7. Simmer the Soup: 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.
  8. Puree the Soup: Once cooked, remove the thyme sprig and use a hand blender or food processor to puree the soup until completely smooth.
  9. Add Lemon Juice and Parmesan: Stir in the fresh lemon juice and grated parmesan cheese into the hot soup until melted and well combined.
  10. Season and Serve: Taste and season with salt and pepper as needed. Serve the soup garnished with the refreshed asparagus tips, a sprinkling of parmesan, and a few thyme leaves for a fresh finish.

Notes

  • This soup is naturally low in fat as it uses no cream; the parmesan adds subtle richness.
  • Use fresh asparagus for the best flavor; frozen can be substituted but will alter the texture.
  • Be careful not to brown the onions when sweating; this keeps the soup’s flavor delicate and sweet.
  • The asparagus tips add a beautiful garnish and texture contrast—don’t skip blanching them.
  • Nutrition values are estimates calculated based on ingredient quantities and may vary.
  • Author: Monica
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, English, French
  • Diet: Low Fat

Find it online: https://monicarecipes.com/asparagus-soup-with-lemon-and-parmesan-recipe/