Asparagus soup is perfect with the brightness of lemon and just a bit of parmesan cheese: an ideal light soup, easy recipe you can make any time of year. Lemon and parmesean are perfectly pared with asparagus. So easy you can make it for dinner tonight. I love easy recipes, full of flavor that impress the people I am serving.
When I think of Asparagus, I think of spring. I am so ready for beautiful weather and bright colored flowers. Flavors that are light and bright bring the winds of summer.
Looking for more green food that tastes great for your St Patty’s Day menu? Creamy Asparagus soup is perfect for your festivities.
1 tbsp extra virgin olive oil (plus an extra drizzle
1/2 medium yellow onion
2 cloves of garlic
2 tbsp chicken soup base
3 tbsp white wine
3 cups water
1/2 cup shredded parmesan cheese
zest of one lemon
juice of one lemon (2 tbsp)
Cut tips off of asparagus and reserve. Cut remaining stalks into 2-inch pieces. In a soup pot heat olive oil, add asparagus. Slice onion, add to the pot. Sauté until onions are soft. Grate garlic, add to the soup pot. Stir in soup base and white wine. Stir until soup base is thinned, add water. Bring to a boil and reduce to a simmer, cover with a lid for 20 minutes.
Meanwhile, toss asparagus tips with a drizzle olive oil. Place on a baking sheet. Put baking sheet on the middle rack under the broiler. Broil until a bit of char is on the asparagus tips. Place tips to the side.
Remove soup from heat, add parmesan cheese, lemon zest, and lemon juice. Blend in a blender or with an emersion blender until smooth. Place soup in bowls and garnish with tips of asparagus.
Creamy Asparagus Soup
Serves: 4 Servings
Amount Per Serving:
% Daily Value*
Dietary Fiber 2.0g
Vitamin A 11.2%
Vitamin C 28.9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.