Lemon Asparagus Soup with Parmesan
Brighten Your Day with Lemon Asparagus Soup!
Looking for a vibrant and flavorful soup that’s surprisingly easy to make? Our Lemon Asparagus Soup with Parmesan is the perfect choice! This creamy, bright, and comforting soup is ideal as a light lunch, a sophisticated appetizer, or a delightful starter for a spring meal. It’s packed with fresh asparagus flavor, balanced by the zesty brightness of lemon, and finished with a generous sprinkle of Parmesan cheese.
This recipe is a celebration of simple ingredients coming together to create something truly special. It’s quick enough for a weeknight meal but elegant enough to impress guests. The beautiful green color is also a feast for the eyes!
What makes this soup so good?
- Freshness: The star of the show is, of course, the asparagus. Using fresh, in-season asparagus will give you the best flavor.
- Bright Lemon Flavor: The lemon juice cuts through the richness of the soup, adding a lovely zing.
- Creamy Texture: The optional heavy cream adds a luxurious smoothness, but the soup is delicious even without it.
- Parmesan Perfection: The Parmesan cheese adds a salty, savory note that complements the asparagus and lemon beautifully.
Tips for the Best Lemon Asparagus Soup:
- Trim the Asparagus Properly: Snap off the tough ends of the asparagus stalks. They will naturally break where the tender part begins.
- Don’t Overcook the Asparagus: You want it tender, but not mushy.
- Adjust the Lemon to Your Taste: Start with the amount of lemon juice specified in the recipe and add more to taste.
- Immersion Blender vs. Regular Blender: An immersion blender makes this soup even easier, as you can blend it directly in the pot. If using a regular blender, be very careful when transferring the hot soup.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Yes! Simply omit the heavy cream and Parmesan cheese. You can add a tablespoon of nutritional yeast for a cheesy flavor.
Q: Can I use frozen asparagus?
A: While fresh asparagus is best, you can use frozen. Be sure to thaw it completely and squeeze out any excess water before adding it to the soup.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving.
Q: What pairs well with Lemon Asparagus Soup?
A: This soup pairs beautifully with a crusty bread for dipping, a light salad, or grilled chicken or fish.
We hope you enjoy this delightful Lemon Asparagus Soup with Parmesan as much as we do! It’s a perfect way to celebrate the flavors of spring and brighten up any meal.
Lemon Asparagus Soup with Parmesan
Ingredients
- 1 bunch asparagus about 1 pound, trimmed
- 4 cups vegetable broth
- 1/2 cup heavy cream optional
- 1/4 cup Parmesan cheese grated, plus extra for garnish
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add asparagus and cook for 5-7 minutes, until slightly tender.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10-15 minutes, until asparagus is very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in heavy cream (if using), Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan cheese.
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