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
Course: Soups4-6
servingsThis 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.