Asparagus Soup

Steps to make Asparagus Soup

1. 1

   Melt butter

   2
   

   In a large pot over medium heat, melt 3 tablespoons unsalted butter.

2. 2

   Cook onions and garlic

   8
   

   Add 2 chopped onions and 3 minced garlic cloves and sauté, stirring often, until soft and translucent, about 8 minutes. Reduce the heat to low if necessary.

3. 3

   Prepare asparagus

   2
   

   Meanwhile, cut the tips off the asparagus and set aside. Cut the remaining spears into ½-inch pieces.

4. 4

   Add asparagus, chicken broth, salt and pepper

   1
   

   Add the chopped asparagus to the pot (without the reserved tips), 5 cups low-sodium chicken broth (reserving 1 cup to thin out the soup if necessary), ¾ teaspoon salt, and ¼ teaspoon pepper.

5. 5

   Simmer

   40
   

   Bring to a boil, then cover with a lid and reduce the heat to low. Simmer until the asparagus is very tender, about 30 minutes.

6. 6

   Blanch asparagus tips

   5
   

   In the meantime, bring a small pot of salted water to a boil. Once at a boil, add in the reserved asparagus tips. Cook until tender-crisp, about 1-2 minutes. Drain the tips and then refresh them in a bowl of ice water. Once the tips are cool, drain well and set aside.

7. 7

   Puree the soup

   2
   

   Using an immersion blender, purée the soup until completely smooth. Alternatively, use a blender to purée the soup in batches, then pour the soup back into the pot.

8. 8

   Add lemon juice and cheese

   1
   

   Bring the soup back to a simmer and stir in 2 tablespoons freshly squeezed lemon juice and ½ cup shredded Parmesan cheese. Taste and adjust for seasoning if necessary. To thin the soup, add the reserved chicken broth if desired.

9. 9

   Serve
   

   To serve, ladle the soup into bowls, then top each bowl with blanched asparagus tips, shredded Parmesan cheese, fresh thyme leaves, and freshly ground black pepper. Enjoy!