Asparagus Parmesan Soup
Rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon!
Servings:4 servings
Ingredients
- 2 pounds asparagus spears, chopped into 1 inch pieces
- 2 tablespoons butter
- ½ white or yellow onion, diced
- 1 tablespoon minced garlic
- juice of ½ medium lemon
- 4 cups chicken or vegetable broth
- 1 cup milk , I used fat free half & half, (see note)
- 1 cup shredded parmesan cheese
- 2 teaspoons salt , (or to taste)
- ½ teaspoon black pepper
Instructions
- In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
- Transfer to a blender and puree until smooth. Transfer back to stock pot.
- Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!
Notes
- Whether you are using milk or half and half, it's best to let it come to room temperature before making the soup to help prevent it from curdling. (If you forget or don't have time, that's okay, the soup will still taste great, it just may not be as smooth in texture as you'd like.)
- This soup will keep in the fridge for up to 5 days. (Although it's best the first couple of days after you make it.)
- If you're using a blender to blend up the soup, do it carefully as the soup is very hot. Also, let the lid of the blender vent as you blend to let steam escape. Then, of course, pour the soup back into the pot carefully as well.
Nutrition
Calories: 216 kcal, Carbohydrates: 16 g, Protein: 18 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 29 mg, Sodium: 2445 mg, Potassium: 800 mg, Fiber: 5 g, Sugar: 9 g, Vitamin A: 2049 IU, Vitamin C: 31 mg, Calcium: 432 mg, Iron: 6 mg
