Asparagus Lemon Soup
This soup is perfect as the weather gets cooler. It will warm you on a chilly day and the brightness of the lemon will remind you that spring days are closer than you think. Make it as lemon forward as you wish by adding the juice slowly and tasting as you go.
Servings: 4
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.