Asparagus parmesan soup


  • 1 medium onion, chopped
  • 1 pound (450g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 4 cups (960ml) chicken or vegetable broth
  • 2 tablespoons olive oil or butter
  • 1 cup (240ml) heavy cream
  • 1 tablespoon lemon juice
  • 1 cup (100g) grated Parmesan cheese
  • Fresh parsley or chives, for garnish (optional)
  • Salt and pepper, to taste


  • Prepare the Asparagus*
  • Trim the tough ends off the asparagus and cut the spears into 1-inch pieces.
  • Sauté Vegetables*
  • In a large pot, heat the olive oil or butter over medium heat.
  • Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
  • Cook the Asparagus*
  • Add the asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
  • Simmer with Broth*
  • Pour in the chicken or vegetable broth and bring to a boil.
  • Reduce the heat and simmer for 10-15 minutes, until the asparagus is tender.
  • Blend the Soup*
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
  • Add Cream and Parmesan*
  • Stir in the heavy cream and grated Parmesan cheese.
  • Cook over low heat until the cheese is melted and the soup is heated through. Do not boil.
  • Season and Serve*
  • Add the lemon juice and season with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley or chives if desired.


  • For a lighter version, substitute half-and-half or milk for the heavy cream.
  • To make it vegetarian, use vegetable broth instead of chicken broth.
  • Add a pinch of nutmeg for a subtle, warm flavor.


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