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 tablespoons freshly squeezed lemon
juice, from one lemon
2 medium yellow onions, chopped ½ cup shredded Parmigiano-Reggiano
3 cloves garlic, peeled and smashed Handful of fresh herbs, such as thyme,
dill, or basil (optional, for garnish)
6 cups low-sodium chicken broth
44
Salt and freshly ground black pepper
PEACHYTHEMAGAZINE.COM