ASPARAGUS SOUP WITH LEMON AND PARMESAN
Serves 4 – 6
This asparagus soup tastes luxurious, yet is made without cream— just veggies, broth, and a hint of Parmesan puréed to silky perfection.
2 bunches asparagus( about 2 ¼ pounds), bottom ends trimmed
3 tablespoons unsalted butter 2 medium yellow onions, chopped 3 cloves garlic, peeled and smashed 6 cups low-sodium chicken broth
Salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
½ cup shredded Parmigiano-Reggiano
Handful of fresh herbs, such as thyme, dill, or basil( optional, for garnish)
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