Asparagus Soup with Lemon and Parmesan
Servings 4 - 6
Ingredients
- 2 Bunches asparagus about 2-1/4 pounds
- 3 tbsp Unsalted butter
- 2 Medium yellow onions chopped
- 3 cloves Garlic peeled and smashed
- 6 cups Low sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tbsp Freshly squeezed lemon juice
- 1 tsp Lemon zest
- 1/4 cup Parmigiano-Reggiano grated
- Handful fresh dill optional, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
- In the meantime, cut the tips off asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
- Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions).
- Return the soup to the pot and bring back to a simmer.
- Stir in the lemon juice, lemon zest and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
- Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped dill, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.