Asparagus Soup with Lemon & Parmesan
2 1/4 lbs Asparagus (about 2 bunches) well rinsed, bottom ends trimmed
3 Tbsp. Unsalted butter or Coconut Oil
2 Medium yellow onions, chopped
3 Coves of Garlic, peeled and smashed
6 cups low-sodium broth - chicken or veggie
Salt and freshly ground pepper
Freshly squeezed lemon juice from one lemon
1/2 cup shredded Parmigiano-Reggiano (optional)
Handful of fresh herbs, such as thyme, dill or basil (optional for garnish)
Melt butter in a large pot over medium heat. Add onions and garlic, stir frequently until soft and translucent ~ 8 minutes. Do not brown.
Cut tips off half the asparagus and set aside. Cut all remaining spears into 1/2” pieces.
Add to the pot (keeping reserved tips off to the side), alone with broth and S&P. Bring to a boil, cover and turn heat to low. Simmer ~ 30 minutes, or until very tender.
While soup is simmering bring a small pot of salted water to a boil. Cook the reserved tips for a few minutes, or until tender-crisp, bright green. Drain the tips, place gently into bowl of ice water to “shock” them. This preserves the bright green colour as well as the tender crisp texture. Once cooled, drain and set aside.
Puree the soup with an immersion blender (blend in small batches if using a blender) until the desired consistency is reached, add fresh lemon juice.
Ladle soup into bowls, top each bowl with asparagus tips, Parmigiano-Reggiano, herbs and freshly ground black pepper.
It’s the Asparagus Fest! Come in to meet Aspa & Gus!
Find them at a location near you!
May 9 Thursday - Armstrong from 4-6 pm
May 10 Friday - Sicamous from 12-2 pm
May 11 Saturday - Salmon Arm DT & UT from 1:30-5:30
May 17 Friday - Sicamous from 12-2 pm
May 17 Friday - Armstrong from 4-6 pm
May 18 Saturday - Salmon Arm DT & UT from 1:30-5:30
May 23 Thursday - Armstrong from 4-6 pm
May 24 Friday - Sicamous from 12-2 pm
May 25 Saturday - Salmon Arm DT & UT from 1:30-5:30