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.
