Description
Asparagus Soup is a refreshing and nutritious dish, perfect for celebrating the arrival of spring. This vibrant soup boasts a creamy texture without any cream, making it a wholesome choice for both cozy dinners and elegant gatherings.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup chopped shallot
- 2 pounds fresh asparagus (ends trimmed, cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 3 cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons fresh lemon juice (to taste)
- shaved Parmesan cheese, fresh dill, freshly ground black pepper (optional, for serving)
Instructions
- Heat the butter and olive oil in a Dutch oven over medium heat.
- Add chopped shallots and asparagus (reserve some tips for garnish) to the pot; sauté for about 7-8 minutes until softened.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in vegetable broth, salt, and pepper; bring to a boil.
- Reduce heat and simmer covered for about 20 minutes until asparagus is tender.
- Let cool slightly before blending until smooth; add lemon juice to taste.
- Serve garnished with shaved Parmesan cheese, fresh dill, black pepper, and reserved asparagus tips.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 130
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg