• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • The Magazine
    • The Peachy Team
    • 2025
      • Spring 2025 (Båstad, Sweden)
      • Summer 2025 (North Carolina)
    • 2024
      • Spring 2024 (Jacksonville)
      • Summer 2024 (Boston)
      • Fall 2024 (Aspen)
      • Holiday 2024
    • 2023
      • Spring 2023 (Anniversary Issue)
      • Summer 2023 (Turks & Caicos)
      • Fall 2023 (Charlotte)
      • Holiday 2023
    • 2022
      • Spring 2022 (Nantucket)
      • Summer 2022 (Austin)
      • Fall 2022 (Asheville)
      • Holiday 2022
    • 2021
      • Spring 2021 (Charlotte interiors)
      • Summer 2021 (St. Louis)
      • Fall 2021 (Palm Beach)
      • Holiday 2021
    • 2020
      • Spring 2020 (Richmond)
      • Summer 2020 (Greenville, SC)
      • Fall 2020 (The Hamptons)
      • Holiday 2020
    • 2019
      • Spring 2019 (Santa Fe)
      • Summer 2019 (Charlotte Garden Issue)
      • Fall 2019 (Cape Cod)
      • Holiday 2019
    • 2018
      • Spring 2018 (Boston)
      • Summer 2018 (Ponte Vedra)
      • Fall 2018 (Anniversary Issue)
      • Holiday 2018
    • 2017
      • Spring 2017 (Birmingham)
      • Summer 2017 (San Francisco)
      • Fall 2017 (Jackson Hole)
      • Holiday 2017
    • 2016
      • Spring 2016 (Savannah)
      • Summer 2016 (Los Angeles)
      • Fall 2016 (NC Mountains)
      • Holiday 2016
    • 2015
      • February March 2015 (Nashville)
      • May June 2015 (Washington, D.C.)
      • July August 2015 (New Orleans)
      • September October 2015 (Austin)
      • Holiday 2015
    • 2014
      • January February 2014 (Park City)
      • March 2014 (Chicago)
      • April May 2014 (Charlotte)
      • June July 2014 (Charleston)
      • August September 2014 (Santa Barbara)
      • October November 2014 (Atlanta)
      • Holiday 2014
    • 2013
      • September 2013 (Charlotte)
      • October November 2013 (Dallas)
      • Holiday 2013 (New York)
  • Style
  • Beauty
  • Entertaining
  • Interiors
  • Gardens
  • Wellness
  • Insiders’ Guides

Peachy the Magazine

Asparagus Soup with Lemon and Parmesan

Featured in our Spring 2020 Food + Entertaining article, Simply Elegant, this Asparagus Soup with Lemon and Parmesan tastes luxurious, yet is made without cream—just veggies, broth, and a hint of Parmesan puréed to silky perfection.

Asparagus Soup with Lemon and Parmesan
Pin
Print

Asparagus Soup with Lemon and Parmesan

Course: Soups
Servings

4-6

servings

This asparagus soup tastes luxurious, yet is made without cream—just veggies, broth, and a hint of Parmesan puréed to silky perfection.

Ingredients

  • 2 bunches asparagus (about 2 ¼ pounds), bottom ends trimmed

  • 3 tablespoons unsalted butter

  • 2 medium yellow onions, chopped

  • 3 cloves garlic, peeled and smashed

  • 6 cups low-sodium chicken broth

  • Salt and freshly ground black pepper

  • 2 tablespoons freshly squeezed lemon juice, from one lemon

  • ½ cup shredded Parmigiano-Reggiano

  • Handful of fresh herbs, such as thyme, dill, or basil (optional, for garnish)

Directions

  • Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  • In the meantime, cut the tips off of one bunch of asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
  • Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  • Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to “shock” them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  • Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  • Ladle the soup into bowls, then top each bowl with asparagus tips, more Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.

Notes

  • Recipe from Jennifer Segal, Once Upon a Chef
  • Freezer-Friendly Instructions: You can freeze this soup for up to 3 months. Defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot.
  • Note: The soup will freeze best if you wait to add the cheese until reheating.

Primary Sidebar

Instagram icon   Facebook icon   Pinterest icon   LikeToKnow.It icon

Subscribe to Peachy

Sign up for your free subscription to Peachy the Magazine.

Kirsten Dexter Spring 2025 Ad
Capizzi Fall 2024 Ad
Cake For Dinner Summer 2025 Ad
Road to Resolution Ad
Ellen Kelly Homes Summer 2025 ad
Wendy Bilas Ad

Contact Us

Questions? Comments? Interested in partnering with us? We would love to hear from you.

Privacy Policy and Disclaimers

Footer


A special thanks to our fabulous partners:
Kirsten Dexter Fine Jewelry logo     Capizzi MD logo     Road to Resolution logo       Ellen Kelly Helen Adams Realty logo       Cake For Dinner logo     Lisa Cashion SparkWell logo     Wendy Bilas Fine Art logo

© 2025 Peachy the Magazine · Wordpress theme by Design By Bloom