Imagine a velvety, luxurious soup that captures the essence of spring in every single spoonful - this Asparagus Soup with Lemon and Parmesan is about to become your new culinary obsession! Creamy, bright, and incredibly easy to make, this recipe transforms humble asparagus into a restaurant-worthy dish that will impress even the most discerning food lovers. Whether you're looking to elevate your weeknight dinner or wow guests at your next gathering, this soup promises to be a game-changer that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound asparagus, trimmed and chopped
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Begin by preparing the asparagus. Rinse the asparagus under cold water to remove any dirt or grit. Trim the woody ends and chop the asparagus into 1-inch pieces. Set aside.
- Next, peel and chop the onion into small pieces. This will help it cook evenly and blend well into the soup.
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and soft.
- Add the chopped asparagus to the pot with the onions. Stir well to combine and cook for an additional 3-4 minutes until the asparagus begins to soften.
- Pour in the vegetable broth, ensuring that the asparagus and onions are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the asparagus is tender.
- Once the asparagus is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, you can transfer the soup in batches to a traditional blender, but be cautious with the hot liquid.
- After blending, return the soup to low heat. Stir in the heavy cream and lemon juice, mixing well to incorporate. Allow the soup to heat through for about 3 minutes, but do not let it boil.
- Next, add the grated Parmesan cheese to the soup, stirring until it is melted and well combined. Season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.
- Once everything is well mixed and heated, remove the soup from the heat. Serve hot in bowls, garnished with additional grated Parmesan cheese and a drizzle of olive oil if desired.
- Enjoy your delicious Asparagus Soup with Lemon and Parmesan, perfect for a light lunch or as a starter for dinner!
Tips
- Choose Fresh Asparagus: Select bright green, firm asparagus with tight, compact tips for the best flavor and texture.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Temperature Control: Be careful not to boil the soup after adding cream to prevent separation and maintain a silky consistency.
- Seasoning Secret: Add the Parmesan cheese gradually and taste as you go to achieve the perfect balance of saltiness.
- Garnish Options: For extra elegance, top with a drizzle of good olive oil, some fresh cracked pepper, or a few asparagus tips as a garnish.
- Make-Ahead Tip: This soup can be prepared in advance and gently reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 8g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
