Why You’ll Love This Recipe
- Nutrient-Rich: This spring soup will leave you feeling satisfied without weighing you down. Full of fibre and essential vitamins like A, B6, C, and K, this spring soup nourishes your body and tastes great doing it!
- Silky-Smooth Texture: The smooth and creamy texture of this spring soup is highlighted by the garnish: blanched asparagus tips and grated Parmesan cheese. Every texture of lemon asparagus soup is delightful.
- Versatile Serving Options: It can be served hot or cold. Eating a winter soup cold seems sad—but having a spring soup cold is joyful. Just as delicious cold, your lemon asparagus soup leftovers will still wow the crowd.
Ingredients
- Asparagus
- Butter
- Onion
- Celery
- Garlic
- Russet potato
- Chicken stock
- Lemon juice
- Parmesan cheese
- Salt and pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Aromatics: In a large pot, melt butter over medium-high heat. Sauté the onions, celery, and garlic until the onions are soft and translucent. Add in the potatoes and asparagus (reserving a few of the tips to use later for garnish). Mix well until combined.
- Simmer: Add the chicken stock and bring the soup to a simmer. Turn the heat down to low and simmer (covered) for 20 minutes, or until the vegetables have become soft and tender.
- Blanch Asparagus Tips: Meanwhile, bring a small pot of salted water to a boil and add the reserved asparagus tips. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Puree: Puree the soup directly in the pot using an immersion blender, or puree in batches in a blender and pour it back into the pot. Add the lemon juice and Parmesan, and stir until the cheese has melted. Add salt and pepper to taste.
- Serve: Transfer the soup into serving bowls and top with blanched asparagus tips and extra Parmesan cheese on top.
Servings and Timing
- Yield: 4 servings
- Total Time: 35 minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Variations
- Herb Infusion: Add fresh herbs like basil, mint, parsley, or chives to make the soup more herby.
- Hearty Addition: Incorporate cooked rice after pureeing the soup to make it heartier.
- Cheese Swap: Substitute Parmesan with other types of cheese for a more robust cheesy flavour, such as cheddar.
Storage/Reheating
- Storage: Store lemon asparagus soup covered in the pot or in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze this spring soup in an airtight container or freezer bag for up to 3 months. When ready to serve, defrost overnight in the refrigerator or at room temperature on the kitchen counter for a few hours.
- Reheating: Reheat this soup on the stovetop over medium-low heat until warmed through. You can add extra lemon juice or Parmesan, if desired. You may also have to add a splash of water to thin out the soup if it has thickened up too much when stored.
FAQs
What makes this soup creamy without cream?
The addition of russet potatoes adds creaminess to the soup without adding any cream.
Can I make this soup vegetarian?
Yes, you can use vegetable stock instead of chicken stock to keep this soup completely vegetarian.
How can I customize the flavor of this soup?
You can add fresh herbs like basil, mint, parsley, or chives to make the soup more herby.
What can I use as a garnish?
Garnish the soup with blanched asparagus tips and extra Parmesan. You can also add a drizzle of cream, pine nuts, crout
Lemon asparagus soup with Parmesan
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This lemon asparagus soup with Parmesan is a smooth, creamy, and nutritious spring soup bursting with fresh seasonal flavors. Made without cream, this asparagus soup gets its silky texture from russet potatoes, while Parmesan and butter add depth. Topped with blanched asparagus tips and grated Parmesan, it’s a light yet satisfying soup that can be served warm or cold.
Ingredients
- 1 bunch asparagus (reserve tips for garnish)
- 2 tbsp butter
- 1 small onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 medium russet potato, peeled and diced
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion, celery, and garlic, and sauté until soft and translucent.
- Add Vegetables: Stir in diced potatoes and chopped asparagus (excluding reserved tips). Mix well.
- Simmer: Pour in the stock and bring to a simmer. Cover and cook on low for 20 minutes, or until vegetables are tender.
- Blanch Asparagus Tips: While the soup simmers, boil salted water in a small pot. Add asparagus tips and cook for 2 minutes. Transfer to an ice bath, then drain.
- Blend: Use an immersion blender to puree the soup until smooth (or blend in batches in a blender). Stir in lemon juice and Parmesan cheese until fully incorporated. Season with salt and pepper.
- Serve: Ladle into bowls and garnish with blanched asparagus tips and extra Parmesan cheese. Serve warm or chilled.
Notes
- For a vegetarian version, use vegetable stock.
- To make it extra creamy, add a splash of heavy cream or coconut milk.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
