Easy and Delicious Asparagus Lemon Parmesan Soup
Easy and Delicious Asparagus Lemon Parmesan Soup
This Asparagus Lemon Parmesan Soup is so tasty and creamy that you will find it hard to believe that there is actually no cream in here! This is a light soup that is full of flavor and silky smooth. The ingredients are clean and minimal, which allows you to taste all the flavors. This is one that you will make again and again! It freezes very well !
What you will need to make this Easy and Delicious Asparagus Lemon Parmesan Soup
2 bunches of organic asparagus or about 2.25 lbs
3 tablespoons unsalted grass-fed butter
2 medium organic yellow onions peeled and sliced
4 -5 cloves of garlic peeled and diced
6 cups of low-sodium chicken broth
mesh Pepper or good quality fresh ground pepper
sea salt
juice of half of a lemon
1/2 cup of freshly shredded parmesan cheese
fresh herbs for garnish
Asparagus Lemon Parmesan Soup is not only healthy and delicious…it is also easy to make !
I can not take credit for this recipe. This recipe is from an awesome classically trained chef, cookbook author, and busy mom…Jen Segal. She has awesome recipes on her blog www.onceuponachef.com . Check them all out! I am going to give you my take on this recipe and the ingredients I used to make it. Thank you Jen for this awesome recipe!
This soup is made using only butter and no heavy cream. That was the main draw for me to this soup. I see so many ‘Cream of……’fill in the vegetable’ soup and just continue to scroll because I don’t want a soup that is filled with heavy cream. This soup blends the vegetables to add thickness and texture. The result is a tasty soup that really allows the flavor of the asparagus to shine through!
How to make Asparagus Lemon Parmesan Soup !
- Melt the butter in a large dutch oven over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. If you brown, the taste of the soup will be altered. You don’t want a burn butter/onion tasting soup!
- Cut the tips off HALF of the asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat. Simmer for about 30 minutes.
- 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 or standard blender until completely smooth. If you used a standard blender like I did, do it in 2 batches. Bring the soup back to a simmer and stir in the lemon juice and Parmesan. If you get the sense that your soup needs more ‘salt’ add more cheese or lemon juice. To thicken the soup, allow it to simmer, uncovered until it reduces to desired consistency.
- Ladle the soup into bowls ! Garnish with asparagus tips, cheese, lemon, herbs or crackers!
Asparagus Lemon Parmesan Soup
Ingredients
- 2 bunches asparagus about 2.25 lbs of asparagus
- 3 tbsp unsalted grass-fed butter
- 2 medium yellow onions sliced
- 4-5 cloves garlic peeled and diced
- 6 cups low sodium chicken broth
- 1 tsp fine ground sea salt
- 1/4 tsp 16 mesh pepper
- 1/2 juice of 1/2 a lemon
- 1 cup fresh shredded parmesan cheese. reserve 1/4 cup for garnish.
- 1 fresh herbs for garnish if desired
Instructions
- Melt the butter in a large dutch oven over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown. If you brown, the taste of the soup will be altered. You don’t want a burn butter/onion tasting soup!
- Cut the tips off HALF of the asparagus and set aside (you’ll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat. Simmer for about 30 minutes.
- 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 or standard blender until completely smooth. If you used a standard blender like I did, do it in 2 batches. Bring the soup back to a simmer and stir in the lemon juice and Parmesan. If you get the sense that your soup needs more ‘salt’ add more cheese or lemon juice. To thicken the soup, allow it to simmer, uncovered until it reduces to desired consistency.
- Ladle the soup into bowls ! Garnish with asparagus tips, cheese, lemon, herbs or crackers!
Making the Asparagus Lemon Parmesan Soup
1. Gather all of your ingredients together for your soup
2. Slice your onions and garlic
3. Trim or snap the ends off your broccoli as well as cut the tips off and reserve half of the tips to garnish later. Discard of the other half !
4. Add the butter to your pot
5. Once the butter is melted, add the sliced onion and garlic. Cook for about 8-10 minutes or until soft and translucent. DO NOT BROWN or this will affect the taste of the soup. Better to cook low and slow !
6. Add Chicken Broth, chopped asparagus, salt and pepper to soup.
7.Bring mixture to a boil then cover and simmer for about 30 minutes or until the vegetables are very tender.
8. While the soup is cooking. Bring a small pot of salted water to boil and add asparagus tips. Boil for about 4-5 minutes then strain and transfer to an ice bath for a few minutes. Then drain and set aside.
9. After 30 minutes, puree the soup with an immersion blender, or transfer to hand help blend and puree in 2 batches.
10. Return the soup to pot. If soup is not desired consistency, simmer for a while to thicken. When desired texture is reached, stir in grated parmesan and lemon juice.
If you are going to freeze some of the soup, leave the cheese and parmesan out of the big pot and just add to what you are using currently. When you defrost soup, then you can add lemon and parmesan.
11. Ladle soup into bowls, garnish and enjoy!
What I used to make this Asparagus Lemon Parmesan Soup
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Celtic Sea Salt is not only delicious but has several health benefits.
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Salt is something most people cook with everyday ! Make the change!
I know what your thinking. First of all….what is ‘mesh’ pepper. I had to google it myself the first time I made a recipe that called for it. The US MESH size is a standard unit of measure. This unit of measure determines the number of holes that exist is a standard US Sieve. The larger the mesh number, the finer the pepper becomes. This 16 MESH pepper has been my favorite!! Salt and pepper is something you use every day, so it is worth getting the best! Try this!!
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