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Asparagus Soup with Lemon and Parmesan Recipe

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4.1 from 59 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Low Salt

Description

A creamy and vibrant asparagus soup infused with fresh lemon juice and topped with Parmesan cheese and tender asparagus tips. This comforting soup is perfect for showcasing fresh spring asparagus, offering a delightful balance of tangy, savory, and fresh herb flavors in every spoonful.

Ingredients

Vegetables & Herbs

  • 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, peeled and smashed
  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Liquids & Dairy

  • 3 tablespoons unsalted butter
  • 6 cups low-sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice (from one lemon)
  • ½ cup shredded Parmigiano-Reggiano

Seasonings

  • Salt
  • Freshly ground black pepper

Instructions

  1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the chopped onions and smashed garlic cloves and cook, stirring frequently, until they become soft and translucent, about 8 minutes. Take care not to brown them by reducing the heat if necessary.
  2. Prepare the asparagus: Cut the tips off one bunch of asparagus and set these aside for garnish. Cut the remaining spears along with the second bunch into ½-inch (13-mm) pieces.
  3. Cook the soup base: Add the chopped asparagus pieces to the pot, excluding the reserved tips. Pour in the chicken broth along with 1 teaspoon of salt and ¼ teaspoon of freshly ground black pepper. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let it simmer for about 30 minutes, until the asparagus and onions are very tender.
  4. Prepare the garnish: Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until they are tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking and retain their bright green color. Drain again and set aside.
  5. Blend the soup: Use an immersion blender to purée the soup until completely smooth. Alternatively, blend the soup in batches using a standard blender and return it to the pot. Bring the puréed soup back to a gentle simmer, then stir in the freshly squeezed lemon juice and shredded Parmigiano-Reggiano. Taste and adjust the seasoning with additional salt and pepper if needed. To achieve a thicker consistency, simmer uncovered until you reach your desired thickness.
  6. Serve and garnish: Ladle the finished soup into bowls, then top each serving with the cooked asparagus tips, extra Parmigiano-Reggiano, fresh herbs if using, and a sprinkle of freshly ground black pepper. Enjoy warm.

Notes

  • Use low-sodium chicken broth to control salt levels more easily.
  • The reserved asparagus tips make a beautiful and tasty garnish, offering a contrasting texture.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • You can adjust the thickness of the soup by simmering longer after blending to evaporate excess liquid.
  • Fresh lemon juice brightens the soup and adds a lovely zesty note—add it at the end to preserve its flavor.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

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