I’m a soup gal. When the colder weather rolls in, I happily roll out my Dutch oven and get to cooking soups. I could eat soup every night and could easily make a different one each day of the month. Soup is just such a versatile dish. This year, however, my soups feel and taste a bit different. I’m having trouble letting go of summer and fall flavors. Maybe it’s the pandemic and the idea of limited social engagements since the outdoor venues I safely frequented will require all the layers and masks I own just to not freeze to death. Or perhaps it’s because I have no Floridian or warm weather trips planned to help buoy me through the winter. Whatever the reason, I’m craving soups, but a specific kind of soup…a warming, smooth soup that has hints of brighter days. This Asparagus Lemon Soup is just that.
You decide how much lemon juice
The first time I made this, I used the juice of two lemons. My husband, who loves sour things, said it was even a bit much for him. So, I gave it a range, letting you be the judge of how much lemon flavor you’re looking for. Keep in mind, some lemons are juicier than others. I recommend adding the juice of half a lemon first, tasting and then adding the more depending on how lemony you’d like your soup. I use about 1.5 lemon when I make this soup, but like I said earlier, I really miss summer and lemon juice for some reason brings me right back to the beach. You make your soup just the way you like it.
Get cooking!
What I love about soups is that you really can’t screw them up. Throw everything in a pot, let it simmer and enjoy. Really, you don’t even have to puree this one if you don’t want to. And if you’re missing a veggie, just leave it out. If you’re looking for some more soup inspiration some of my favs are Vegetarian French Onion, Lentil Tomato, Butternut Squash and Carrot, and Carrot Coconut Ginger. I could eat soup every day, so be on the lookout for some more recipes. And if you’re a vegetable lover like myself, Broiled Asparagus is such an easy, quick way to enjoy this go to veggie. As always, let me know how your Asparagus Lemon Soup comes out by leaving a comment below. Buen provecho! Enjoy!
Asparagus Lemon Soup
Equipment
- Stove
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 celery stalks, sliced
- 3 (or more) cloves of garlic, sliced
- 1 bunch of asparagus, ends trimmed, cut into 1-inch pieces
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- 2 handfuls of spinach
- 4 cups (1 32 oz box) broth of choice (I recommend vegetable or chicken)
- ⅓ cup shredded or grated Parmesan or Romano cheese
- ⅓ cup light cream
- juice of ½-1 ½ lemons
Instructions
- In a Dutch oven or large soup pot, warm oil over medium heat. Sauté the onion until translucent (about 5 minutes). Add garlic, celery, asparagus, garlic powder, salt and pepper and sauté for 5 minutes. Add the spinach and broth. Bring to boil and then lower heat. Cover and simmer until vegetables are tender (about 10 minutes). Puree the soup using a stand or immersion blender. Stir in the light cream and cheese. Add the juice of half a lemon, taste and add more until desired flavor is achieved (I like to use the juice of 1½ lemons). Adjust seasoning. Serve with crusty bread.
Notes
- If you don’t have all the veggies, don’t stress. Leaving one out won’t change the flavor of the soup too much.
- If you don’t have light cream, any kind will do or you can substitute coconut milk or leave it out.
- As you will be blending the soup, don’t worry too much about slicing and dicing the veggies perfectly.
- A stand blender will give you a smoother final product, but I like to use an immersion blender for ease of use and clean up.
