Delicious Asparagus Soup with Lemon and Parmesan

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If you ask me, asparagus soup is one of spring’s best gifts.

This creamy, bright soup takes the classic combination of asparagus and Parmesan to new heights with a pop of fresh lemon. The tender green spears simmer until soft, creating a smooth base that’s both comforting and fresh.

A quick whirl in the blender transforms humble ingredients into a velvety soup that’s rich but not heavy. The salty bite of Parmesan and zip of lemon add just the right finishing touch.

It’s a bowl of pure comfort that feels right at home on both chilly spring evenings and warm summer days.

What Kind of Asparagus Should I Use?

For soup, both thick and thin asparagus spears will work well since everything gets blended in the end. Green asparagus is the most common and works perfectly here, though you could also use purple or white asparagus if you can find them at specialty markets. When shopping, look for stalks that are firm and straight with compact, closed tips – avoid any that look wrinkled or have tips that are starting to flower. The thickness of the spears actually has more to do with the age of the plant than quality, so don’t worry too much about choosing all thick or all thin stalks. Just remember to snap or cut off the woody ends before cooking, as these tough portions can make your soup stringy.

Options for Substitutions

This soup recipe is pretty adaptable and here’s what you can switch up:

• Asparagus: Since this is the star ingredient, fresh asparagus is really best here. However, if you’re in a pinch, you can use frozen asparagus – just skip the trimming step and add them directly to the pot.
• Butter: You can swap the butter for olive oil or a dairy-free butter substitute. If using olive oil, use about 2.5 tablespoons instead of 3.
• Chicken broth: Vegetable broth works perfectly fine to make this soup vegetarian. You can also use water with chicken or vegetable bouillon cubes (use 6 cups water + 3 bouillon cubes).
• Parmigiano-Reggiano: Regular parmesan cheese works well here, or try Pecorino Romano for a sharper taste. For dairy-free versions, nutritional yeast can add a similar savory flavor – start with 2-3 tablespoons.
• Lemon juice: If you don’t have fresh lemons, you can use bottled lemon juice. In a pinch, white wine vinegar can work too – just start with 1 tablespoon and adjust to taste.
• Yellow onions: Feel free to use white onions, shallots, or even leeks (use 2-3 medium leeks, white and light green parts only).

Watch Out for These Mistakes While Cooking

The biggest mistake when making asparagus soup is overcooking the asparagus, which can turn it from bright and fresh-tasting to mushy and bitter – cook it just until tender and still bright green, about 3-4 minutes after adding to the broth. A common error is not properly trimming the asparagus stalks, so make sure to snap off the woody ends where they naturally break to avoid any tough, stringy bits in your smooth soup. To get that silky texture you’re after, don’t skip the blending step – work in batches and never fill your blender more than halfway with hot soup to prevent any accidents. For the best flavor balance, add the lemon juice and Parmesan at the very end, tasting as you go, since both ingredients can quickly overwhelm the delicate asparagus flavor if you add too much at once.

What to Serve With Asparagus Soup?

This light and creamy asparagus soup pairs perfectly with a crusty baguette or some warm sourdough bread for dipping. If you’re looking to make it more of a meal, try serving it alongside a simple ham and cheese sandwich or a fresh arugula salad with shaved parmesan and pine nuts. For a protein boost that won’t overpower the delicate asparagus flavor, add some pan-seared scallops or grilled chicken breast on the side. I also love serving this soup with some extra lemon wedges and fresh herbs at the table so everyone can adjust the flavors to their taste.

Storage Instructions

Keep Fresh: This asparagus soup stays good in the fridge for up to 4 days when kept in an airtight container. The lemon and Parmesan flavors actually get even better after a day or two as they meld together. Just give it a good stir before serving since it might separate a bit while sitting.

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. Pro tip: freeze in individual portions for easy lunch portions!

Warm Up: When you’re ready to enjoy your soup again, heat it slowly over medium-low heat on the stovetop, stirring occasionally. If it’s frozen, thaw overnight in the fridge first. You might need to add a splash of broth or water if it’s too thick, and give it a quick stir to bring everything back together.

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 15-20 g
• Fat: 30-35 g
• Carbohydrates: 25-30 g

Ingredients

• 2 bunches of asparagus (roughly 2.25 pounds), ends trimmed
• 3 tablespoons unsalted butter
• 2 medium yellow onions, diced
• 3 cloves garlic, peeled and crushed
• 6 cups reduced-sodium chicken broth
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice (about one lemon)
• 1/2 cup grated parmigiano-reggiano
• A handful of fresh herbs like thyme, dill, or basil (optional for garnish)

Step 1: Prepare Aromatics and Sauté

Melt the butter in a large pot over medium heat.

Add the onions and garlic, then cook, stirring frequently, until they become soft and translucent, about 8 minutes.

Be careful not to brown the aromatics; reduce the heat if necessary to prevent this.

Step 2: Prep and Cook Asparagus

While the onions and garlic are cooking, cut the tips off of one bunch of asparagus and set them aside for garnish.

Chop the remaining spears and the other bunch of asparagus into ½-inch pieces.

Add these chopped asparagus pieces to the pot (excluding the reserved tips), along with chicken broth, 1 teaspoon salt, and ¼ teaspoon pepper.

Bring the mixture to a boil, then cover the pot and turn the heat down to low.

Simmer for about 30 minutes, or until the vegetables are very tender.

Step 3: Blanch Asparagus Tips

Meanwhile, bring a small pot of salted water to a boil.

Cook the reserved asparagus tips for a few minutes until they are tender-crisp.

Drain the tips and immediately place them in a bowl of ice water to “shock” them, halting the cooking process and preserving their bright green color.

Once cooled, drain and set aside these tips for garnishing.

Step 4: Purée and Season the Soup

Purée the soup using an immersion blender until completely smooth.

If you’re using a standard blender, purée the soup in batches and then return it to the pot.

Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano.

Taste and adjust the seasoning if necessary.

For a thicker consistency, allow the soup to simmer uncovered until the desired thickness is reached.

Step 5: Garnish and Serve

Ladle the soup into bowls and top each serving with the reserved asparagus tips, additional Parmigiano-Reggiano, herbs (if desired), and freshly ground black pepper.

Freezer-Friendly Instructions

You can freeze the soup for up to 3 months.

When ready to serve, defrost the soup in the refrigerator for 12 hours.

Reheat it on the stovetop over medium heat until hot.

For best results, add the cheese when reheating.