Asparagus soup with Lemon and Parmesan

Updated at: Mon, 20 May 2024 19:11:10 GMT

Step 1

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about eight minutes. Do not brown; reduce the heat if necessary.

Step 2

In the meantime, cut the tips off of one bunch of the asparagus and set aside. You'll use those for garnish. Cut the remaining spears and the other bunch of asparagus into half inch pieces.

Step 3

Add the chopped asparagus to the pot minus the reserve tips, along with chicken broth, 1 teaspoon of salt and 1/4 teaspoon of 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.

Step 4

Bring a small pot of salted water to boil. Cook, 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.

Step 5

Purée the soup with an immersion blender until completely smooth. Bring the soup back to a simmer and stir in the lemon juice and Parmigianno-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered until the desired consistency is reached.

Step 6

Ladle the soup into bowls and top each bowl with asparagus tips, Parmigianno Reggiano, herbs, (if using) and freshly ground pepper.

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