Main Courses

Asparagus Lemon Parmesan Soup

This soup is truly spring in a bowl! It makes for a perfect lunch or light dinner. Or why not use it as a fancy appetizer topped with a dollop of sour cream / yogurt, fresh herbs, and shrimp…

Ingredients

• 1 bunch (about 1 lb or 500 grams) fresh asparagus
• 1.5 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 1 garlic clove (minced)
• 4 cups (1 liter) vegetable or chicken broth
• 2 tablespoons lemon juice
• 1/3 cup (1 dl) shredded Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook onion and garlic in the olive oil on low heat until softened and see through, about 5-8 minutes.
2. Cut off rough ends of asparagus and cut into thirds or quarters, lengthwise.
3. Add asparagus and broth to pot and simmer for 20-30 minutes, until asparagus is really tender.
4. Purée soup with an immersion blender and let simmer again.
5. Stir in lemon juice and cheese. Add salt and pepper to taste. Simmer for a little longer if you’d like your soup thicker.
6. Enjoy topped with nuts, seeds, or crunchy roasted chickpeas.