Serves 4-6
adjust servings:
Tick the ingredients you need to add your shopping list.
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, for about eight minutes until soft.
- Trim off the tips of one bunch of asparagus and set aside; you’ll use these for a garnish at the end. Chop the remaining spears into chunks.
- Add the chopped asparagus to the pot along with the stock and some salt and pepper. Bring to a boil, then cover and simmer for 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. Transfer to a bowl of ice water, then drain and set aside.
- Purée the soup with an immersion blender until completely smooth. Alternatively, transfer the soup in batches to a blender, then return to the pot.
- Bring the soup back to a simmer and stir in the lemon juice and Parmesan.
- Ladle the soup into bowls, then top each bowl with asparagus tips, Parmesan, fresh parsley and a sprinkling of black pepper.
Note: Chicken stock can be used as an alternative to vegetable stock, if you wish.
StartersVeganFreezer-friendlySoupDiabetic-friendlyLunch & snacksLow-fatSpecial OccasionsDinner partyMake it HealthyVegetarian
Popular in Starters
Smoked salmon & herby cream cheese bites by EUROSPAR