'Tis the season for asparagus and every grocery store in our area seems to have an abundance of them.
My husband has a great way of preparing them, where they are crisp and tender at the same time, but I wanted something different, so recipe hunting I went.
I came across a very simple yet very tasty cream of asparagus soup.
I know !
You're going "Camellia?! Soup in the middle of summer and this heat???
Well no one says you need to prepare it now.
I did because soup is a comfort food to me,so anytime is a good time for soup 😊
Therefore I am sharing the recipe, in case you want to try your hand at it while asparagus is still in season.
I am sure you can make this with frozen asparagus as well, but the flavor of fresh asparagus is going to be missing.
Asparagus Soup with Lemon and Parmesan
- 2 bunches asparagus (about 2-1/4 pounds), bottom ends trimmed
- 3 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 3 cloves garlic, peeled and smashed
- 6 cups low-sodium chicken broth
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1/2 cup shredded Parmigiano-Reggiano
- Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
- In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into 1/2-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and 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.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
- Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stove top over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Recipe courtesy of Jennifer Segal