★Ingredients
- 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
★Instructions
- 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.
Tips*
- 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.
Enjoy!