This week, we’ll be sharing a ton — really 2,000 pounds of asparagus at Community FoodBank. Of course it’s great steamed, stir fried and roasted. But this light soup dispenses with the heavy cream and delivers a mouthful of the taste of spring.

This comes to us from Jennifer Segal at onceuponachef.com.

Asparagus Soup with Lemon and Parmesan

Servings: 4-6

Ingredients

2 bunches asparagus (about 2-1/4 pounds)
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken or vegetable broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup grated Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Instructions

Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.

In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.

Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.

Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. 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.) If necessary, pass the soup through a fine sieve to remove the fibers (the best way is to place the sieve over a large bowl, then use a ladle to push the soup through in circular motions).

Return the soup to the pot and bring back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano.

Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).

Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.

Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.

 

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