Asparagus Soup
Ingredients
- 1 tablespoon butter unsalted, or oil
- 1 large onion finely chopped
- 2 medium potatoes peeled and cut into 1/2-inch dice, about 10 ounces
- 3 cloves garlic minced
- 6 cups vegetable broth low sodium optional or chicken broth
- 2 bunches asparagus about 2 pounds asparagus – bottoms trimmed and cut into 1-inch pieces
- 2 tablespoons lemon juice more to taste (optional)
- ¼ cup Parmigiano-Reggiano cheese shredded, optional
- salt to taste
- black pepper to taste
- handful fresh herbs such as thyme, dill, basil (optional)
Instructions
- Heat butter in a large pot over medium heat.
- Add onions and cook until soft and translucent about 5 minutes. Do not brown.
- Cut the tips off one bunch asparagus and set aside. (This will be used for garnish later)
- Cut potatoes into ½ inch dice
- Cook, stirring occasionally, until the onions begin to soften, about 3 to 4 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the broth, first batch of asparagus, potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.
- Cook the second batch of asparagus tips in salted boiling water for a few minutes until tender crisp.
- Place small batches of the vegetables into blender (or immersion blender) and puree until smooth.
- Return to your pot, stir in lemon and optional parmigiana cheese and herbs.
- Taste for additional seasoning.
- Add the asparagus tips to bowls of soup as garnish.
Video
Notes
Nutrition:
Per serving (6 total): Calories 104; Total Fat 1.5g ; Sat Fat 0g; Sodium 118mg; Carbs 20g; Fiber 9g; Total Sugars 3.2g; Added Sugars 0g; Protein 5.3g; Vit D 0mcg; Calcium 83mg; Iron 2.2mg; Potassium 677mg; Magnesium 10% DV Vit B1 17% DV; Vit C 32% DV; Vit A 26% DV; Vit K1 73%.
Per serving (6 total): Calories 104; Total Fat 1.5g ; Sat Fat 0g; Sodium 118mg; Carbs 20g; Fiber 9g; Total Sugars 3.2g; Added Sugars 0g; Protein 5.3g; Vit D 0mcg; Calcium 83mg; Iron 2.2mg; Potassium 677mg; Magnesium 10% DV Vit B1 17% DV; Vit C 32% DV; Vit A 26% DV; Vit K1 73%.
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