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This creamy asparagus soup is made without heavy cream, using just vegetables, broth, and Parmesan cheese. Brightened with lemon and topped with asparagus tips, it’s a light, healthy, and elegant spring soup.
2 bunches asparagus (about 2¼ 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
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/2 cup shredded Parmigiano-Reggiano
Handful of fresh herbs (thyme, dill, or basil), optional for garnish
Find it online: https://cheftinaskitchen.com/perfect-asparagus-soup/