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For the Wellness of It - Nutrition and Yoga in Winston-Salem, NC / Recipes  / Asparagus Soup with Fresh Lemon & Parmiginao-Reggiano Cheese

Asparagus Soup with Fresh Lemon & Parmiginao-Reggiano Cheese

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Asparagus Soup with fresh lemon and Parmiginao-Reggiano

Fresh Spring Asparagus Soup with lemon and Parmiginao-Reggiano

  • Author: Jennie
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 6

Ingredients

  • 2 bunches asparagus (about 2-1/4 pounds)
  • 3 tablespoons unsalted butter
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, peeled and smashed
  • 6 cups low sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1/4 cup grated Parmigiano-Reggiano
  • Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
  3. In the meantime, cut the tips off of the asparagus spears and set aside.
  4. Cut the remaining spears into 1/2-inch pieces.
  5. Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low.
  6. Simmer for about 30 minutes until vegetables are very tender.
  7. Meanwhile, bring a small pot of salted water to a boil.
  8. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
  9. Purée the soup 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.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions). Return the soup to the pot and bring back to a simmer.
  10. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
  11. Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.

Notes

  • I doubled this recipe (as I do most to have leftovers to freeze)
  • Per serving (6 servings) Calories: 162
  • Fat:9g, Saturated fat:5g Carbohydrates:14g, Sugar:5g. Fiber:4g
  • Protein:11g Sodium:541mg,Cholesterol:18mg
Jennie Schwartz
Personal Health Coach

Jennie is a certified health coach and yoga instructor. Her approach combines yoga, fitness, and nutrition to achieve health goals. Her biggest joy is helping clients discover the tools needed for a lifetime of balance and well-being.

Comment

  • Russ DuBois
    04/11/2017 at 2:16 pm

    I had some of this last night for dinner. It is really, really good. The taste is rich, it’s filling, and obviously it is very nutritious. This is a great choice while asparagus is fresh!

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