This Velvety Asparagus Lemon-Parmesan Soup delights not only with its creamy texture but also with its bright and refreshing flavor profile. The blend of tender asparagus and sharp Parmesan, accented with zesty lemon, creates a comforting and sophisticated dish that's perfect for both casual family dinners and elegant gatherings. Ready in just 40 minutes, it’s an easy yet impressive addition to your spring meal rotation.
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- 1 pound asparagus, trimmed
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until fragrant and translucent.
- Add the trimmed asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the broth, bring to a boil, then reduce heat and let it simmer for 10 minutes until the asparagus is very tender.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest, mixing well to combine.
- Season with salt and black pepper to taste.
- Simmer the soup for another 5 minutes on low heat to meld the flavors together.
- Serve hot, garnished with extra lemon zest and a sprinkle of Parmesan if desired.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 14g | Protéines: 8g | Fat: 20g | Sucre: 5g