Description
A rich and creamy asparagus soup with a hint of lemon and topped with parmesan.
Ingredients
Scale
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 lemon, zested and juiced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add asparagus and cook for 5 minutes until tender.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in heavy cream, lemon zest, and lemon juice. Season with salt and pepper.
- Simmer for an additional 5 minutes.
- Serve hot, garnished with grated parmesan.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust lemon juice to taste for desired acidity.
- Garnish with additional parmesan or lemon zest if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: asparagus soup, lemon, parmesan, creamy soup, vegetable soup