FOOD + ENTERTAINING
Melt the butter in a large pot over medium heat . Add the onions and garlic and cook , stirring frequently , until soft and translucent , about 8 minutes . Do not brown ; reduce the heat if necessary .
In the meantime , cut the tips off of one bunch of asparagus and set aside ( you ’ ll use those for a garnish ). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces .
Add the chopped asparagus to the pot ( minus the reserved tips ), along with the chicken broth , 1 teaspoon salt , and ¼ teaspoon pepper . Bring to a boil , then cover and turn the heat down to low . Simmer for about 30 minutes , or until the vegetables are very tender .
Meanwhile , bring a small pot of salted water to a boil . Cook the reserved asparagus tips for a few minutes , or until tender-crisp . Drain the tips and then place them in a bowl of ice water to “ shock ” them — this stops the cooking process and preserves their bright green color . Once the tips are cool , drain them and set aside .
Purée the soup with an immersion blender until completely smooth . ( Alternatively , use a standard blender to purée the soup in batches , then return the soup to the pot .) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano . Taste and adjust seasoning , if necessary . To thicken the soup , allow it to simmer , uncovered , until the desired consistency is reached .
Ladle the soup into bowls , then top each bowl with asparagus tips , more Parmigiano-Reggiano , herbs ( if using ), and freshly ground black pepper .
Recipe from Jennifer Segal , Once Upon a Chef
FREEZER-FRIENDLY INSTRUCTIONS : You can freeze this soup for up to 3 months . Defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot . Note : The soup will freeze best if you wait to add the cheese until reheating .
PUBLISHER ’ S PICKS 2024 33