Asparagus Soup
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Serves 6-8

Tools

  • Small Dutch oven
  • Handheld blender
  • 1 tbsp unsalted butter
  • 1 tbsp of virgin olive oil
  • 1/2 cup of onion, chopped
  • 1 kg of asparagus, ends trimmed and cut into 1-inch pieces.
  • 2 cloves of garlic, minced
  • 3 cups of chicken broth
  • 1/2 tsp of salt
  • 1/4 tsp of black pepper
  • 2 tbsp fresh lemon juice
  • Parmesan cheese, grated, served as garnish

Steps

  1. Heat butter and olive oil in Dutch oven over medium heat.
  2. Add the onion and asparagus to the pot. Cook, stirring occasionally, for 7-8 minutes.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Stir in the chicken broth, salt and pepper.
  5. Bring the soup to a boil, then reduce the heat to a simmer and cover the pot. Simmer the soup for about 20 minutes, until the asparagus is very tender when pierced with a fork.
  6. Using the handheld blender, blend the soup as much as you can.
  7. Serve the soup in small bowls, garnished with grated Parmesan cheese.

Notes

  • Try garnishing with freshly ground black pepper.