Vegetarian refreshing Asparagus, Lemon and Parmesan Soup

Ingredients

• 40 g Unsalted Butter (cut into small pieces)
• 2 pieces Onion (medium, finely chopped)
• 1 tbsp Dried Thyme (crushed between fingers)
• 4 cloves Garlic (minced)
• to taste tsp Salt
• to taste tsp Black Pepper (freshly ground)
• 500 g Asparagus (trimmed, tips separated)
• 4 cups Vegetable Broth (low‑sodium)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 cup Parmesan Cheese (shredded)

Instructions

1. Prepare Ingredients

   Trim the asparagus, separating the tender tips from the stalks. Rinse all asparagus under cold water. Finely chop the onions and mince the garlic.

   Time: PT10M

2. Sauté Aromatics

   In a large pot over medium heat, melt the butter. Add the chopped onions, dried thyme, and minced garlic. Season with a pinch of salt and pepper, and sauté until the onions are translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Asparagus and Broth

   Add the asparagus stalks (cut into 2‑inch pieces) to the pot, then pour in the vegetable broth. Increase heat to bring the mixture to a boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: Bring to a boil, then reduce to simmer

4. Simmer the Soup

   Let the soup simmer gently for 30 minutes, or until the asparagus stalks are very soft.

   Time: PT30M

   Temperature: Low simmer

5. Blanch Asparagus Tips

   While the soup simmers, bring a small pot of water to a rolling boil. Add the reserved asparagus tips and cook for 3 minutes. Immediately transfer them to a bowl of ice water for 1 minute to stop cooking and preserve the bright green color. Drain well.

   Time: PT5M

   Temperature: Boiling

6. Blend the Soup

   Remove the pot from heat. Using a countertop blender (or immersion blender), blend the soup until completely smooth. Return to low heat and stir in the lemon juice.

   Time: PT5M

7. Finish the Soup

   Stir in half of the shredded Parmesan cheese. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.

   Time: PT2M

8. Serve and Garnish

   Ladle the hot soup into serving bowls. Garnish each bowl with the blanched asparagus tips and the remaining shredded Parmesan.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

6 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g