Description
Silky asparagus soup with lemon and parmesan delivers springtime elegance on a spoon, blending fresh green flavors with creamy comfort. Each velvety sip promises a delightful culinary journey you’ll savor to the last drop.
Ingredients
Scale
Vegetables:
- 1 pound fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 1 medium potato, peeled and diced
- 2 garlic cloves, minced
Dairy and Cheese:
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Liquids and Seasonings:
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Prepare the aromatic foundation by heating olive oil in a large pot over medium heat. Gently sauté diced onions for approximately 5 minutes until they become soft and translucent, creating a flavorful base for the soup.
- Introduce minced garlic and chopped asparagus to the pot. Stir and cook for 3-4 minutes, allowing the vegetables to release their essential flavors and become slightly tender.
- Incorporate diced potato and pour in the broth. Elevate the heat to bring the mixture to a rolling boil, then reduce to a gentle simmer. Allow the ingredients to cook for 15-20 minutes, or until the potato and asparagus reach a fork-tender consistency.
- Remove the pot from heat and transform the mixture into a silky smooth texture using an immersion blender. Alternatively, carefully transfer the soup in batches to a standard blender, ensuring complete puréeing.
- Return the blended soup to low heat. Gently fold in heavy cream, grated Parmesan, lemon zest, and fresh lemon juice. Stir consistently until the cheese melts completely and the ingredients harmonize. Adjust seasoning with salt and pepper to enhance the overall flavor profile.
- Artfully ladle the creamy soup into serving bowls. Elevate the presentation by garnishing with additional Parmesan cheese, a sprinkle of fresh herbs like thyme or parsley, and a delicate drizzle of olive oil. Serve immediately while piping hot.
Notes
- Choose tender, bright green asparagus with tight, compact tips for the freshest, most vibrant flavor profile in your soup.
- Swap heavy cream with coconut milk or Greek yogurt to create a lighter, dairy-free version that maintains creamy texture and reduces calories.
- Roast asparagus before blending to intensify its natural sweetness and add deeper, more complex caramelized notes to the soup’s overall taste.
- Enhance nutritional value by adding a handful of spinach or kale during blending, which introduces extra vitamins without compromising the soup’s delicate asparagus essence.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg