Description
A light and creamy asparagus soup brightened with lemon and enriched with Parmesan cheese. This springtime favorite is simple yet elegant, perfect as a starter or a light meal.
Ingredients
Scale
- 1 bunch fresh asparagus, trimmed and cut into pieces
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp lemon juice (adjust to taste)
- 1 tsp lemon zest
- 1/2 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Trim woody ends off the asparagus and cut into pieces.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
- Add the asparagus pieces and cook for 4–5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Cook for 10–15 minutes, or until the asparagus is tender.
- Use an immersion blender (or blend in batches) to puree the soup until smooth.
- Stir in lemon juice, lemon zest, and heavy cream. Simmer for 2–3 more minutes.
- Season with salt and pepper to taste.
- Remove from heat and stir in Parmesan cheese until melted and well incorporated.
- Serve hot, garnished with extra Parmesan or a lemon twist if desired.
Notes
- Substitute coconut milk for heavy cream for a dairy-free version.
- Add a handful of spinach or peas for extra nutrients and vibrant color.
- Top with croutons, crispy pancetta, or fresh herbs like basil or dill.
- Freezing tip: freeze without cream; stir it in when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg