Creamy Asparagus Soup with Lemon and Parmesan [ 30 min ]
This creamy asparagus soup with lemon and Parmesan is a perfect blend of freshness and comfort. The vibrant green asparagus offers a burst of springtime flavor, while the lemon and Parmesan add brightness and depth. Topped with chopped parsley, this soup not only looks stunning but also offers a rich, creamy texture with a touch of zest. Ideal for a light lunch or as a starter for dinner, this dish brings together simplicity and elegance in every spoonful.
Ingrédients
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 3 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the asparagus pieces and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the asparagus is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth. Return the soup to the pot.
- Stir in the heavy cream, grated Parmesan cheese, lemon juice, salt, and black pepper. Heat the soup gently until warmed through, but do not let it boil.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 10gProtéines: 6gFat: 14gSucre: 3g
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