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Asparagus Soup with Lemon and Parmesan Recipe

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This recipe for Asparagus Soup with Lemon and Parmesan is from Les Recettes de la Famille Lafrance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 bunches asparagus (about 2 pounds)
3 tbsp. unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and minced
6 c. low sodium chicken broth
Salt
Freshly ground black pepper
2 tbsp. freshly squeezed lemon juice, from one lemon
¼ c. grated Parmigiano-Reggiano
Handful of fresh herbs, such as thyme, dill or basil (optional, for garnish)

Directions:
Directions:
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.

In the meantime, cut the asparagus into 1/2-inch pieces. Add the chopped asparagus to the pot, along with the chicken broth, 1 tsp. salt and ¼ tsp. pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.

Purée the soup in the pot with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring back the soup to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired. Ladle the soup into bowls, then top each bowl with fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I was really shocked to learn that a lot of people hate asparagus (something with the smell). I love them however they are prepared, but especially in this velvety soup, healthy and very easy to make.

 

 

 

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