This is our Asparagus soup recipe. It’s a nice earthy soup and a great source of vitamin K, A, and a little bit of fiber. You can greatly control how salty you want it by choosing a low sodium stock. This is an easy soup for spring and very healthy and delicious. If you need some protein, you can add some shredded chicken or bacon. Sourdough bread is also very yummy paired with this. You will enjoy this healthy asparagus soup.
- Asparagus 2 lbs
- Yellow onion 1
- Garlic bulbs 2
- Olive oil 1/2 cup
- Chicken stock 3 cups
- Parmesan cheese 1 cup
- Lemon juice 1/4 cup
- Heavy cream 1/2 cup
- Fresh dill 2-3 sprigs
- Fresh basil 2-3 sprigs
- Pepper to taste
Preheat oven 425°
- Cut the onion into a large dice, cut the bottom ends of asparagus, cut garlic in half.
- On a large baking sheet place asparagus, onions, and garlic, coat in olive oil and bake for 25-30 mins.
- Let cool for a few minutes then remove from pan and move to a bowl with 1/2 of the chicken stock. (Squeeze cloves into the bowl and discard shells.)
- Blend with a hand blender for a few minutes. In a soup pot use a fine mesh strainer and strain as much liquid out as possible. Repeat step as needed.
- Any excess bits can be put into the soup. Add the other half of chicken stock, lemon juice, and slowly mix in cheese, heating until just below simmering.
- Add heavy cream, dill, and basil, then blend in until herbs are well blended. Serve with bread and any other main course.
ENJOY!
(Serves 6)
*You can use vegetable stock instead of chicken to make it fully vegetarian.
*The more you blend the smoother the texture.
