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
