Asparagus Soup with Lemon & Parmesan
2 lbs asparagus
3 Tbsp unsalted butter
2 yellow onions (medium sized) chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth
3 Tbsp freshly squeezed lemon juice
1 tsp salt
¼ tsp freshly ground black pepper
½ cup grated Parmigiano-Reggiano for in the soup
½ cup grated Parmigiano-Reggiano for garnish
* Optional: Add fresh herbs, such as dill or basil as garnish
Melt butter in a large pot. Add onions & garlic and cook until soft and translucent. (approx. 10 min.) Cut asparagus into ½ inch pieces, saving the tips (set aside). Add chopped asparagus (except for the tips), chicken broth – 1 tsp salt and 1/4 tsp pepper to the melted butter. Bring to a boil, then cover simmer for approx.. 20 minutes or until the asparagus is very tender.
In a separate pot, boil lightly salted water and add the asparagus tips for just a few minutes so they are still crisp… drain and run cold water over the tips. Set aside.
Purée the asparagus & onion mixture until completely smooth. Some people may prefer to strain the soup. Its not required. Return the soup to the pot & simmer. Stir in the lemon juice and grated Parmigiano-Reggiano.
Pour the soup into serving bowls & top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.