I made this soup last week with some leftover asparagus ends and it turned out amazing! It is very flavorful and light. It can also be enjoyed cold if preferred during the summer. I was excited to include kale picked fresh from my garden in this recipe! Try to use local, fresh and organic ingredients when possible to optimize nutrient density and support your local community!
Lemon Asparagus Soup
- 1 bunch asparagus (diced)
- 1 onion (chopped)
- 2-3 cloves garlic (pealed and smashed)
- 2 Tbsp butter (substitute extra virgin olive oil for dairy-free option)
- 5 cups vegetable broth
- 2 Tbsp lemon juice (freshly squeezed, if possible)
- 1-2 kale leaves
- pepper, freshly ground
- sea salt
- Parmigiano-Reggiano cheese (grated)
Melt butter in large pot on medium heat. Add onions and garlic and let sauté until soft and translucent.
In the meantime, cut off the tips of the asparagus to use later as garnish. Chop the ends up into 1/2 inch pieces.
Once onions are soft, add chopped asparagus, broth, salt and pepper to pot. Let soup come to a boil, then turn down heat to let simmer and cover with a lid.
Cook vegetables until tender, about ~20 minutes.
**Once fully cooked, blend ingredients together until completely smooth.
Transfer soup back to pot. Add lemon juice and chopped kale and gently stir in. If you desire a thicker consistency, allow soup to simmer, uncovered, until desired consistency is reached.
Sauté asparagus tips in pan with some butter until tender.
Top soup with asparagus tips and Parmigiano-Reggiano cheese. Enjoy!
**If using a regular blender (as oppose to an immersion blender) let soup cool for 5-10 minutes before blending, as blending hot ingredients can increase the internal pressure in the vessel, causing it to explode (yes, I am speaking from experience).