This no cream based soup is perfect for a cool September evening and is loaded with fresh asparagus, garden grown herbs and lemon.
After a busy week of running around (and zero trips to the grocery store) I finally peeked in the fridge to see what I could come up with for dinner. I had little over a pound of asparagus left, onions, herbs and fresh lemons from this weekends trip to the produce stand. At first, I was just going to roast the asparagus…then I looked at my Ninja and decided to make a simple soup (perfect for a light rainy evening like tonight!)
- 1 pound asparagus, rinsed
- 1/2 small yellow onion, chopped
- 1 – 2 garlic cloves, sliced
- 1 cup chicken or vegetable broth
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon fresh basil, chopped
- 1/2 lemon, juiced
- 1/4 teaspoon lemon zest
- 1/8 cup Parmesan cheese
- Salt and pepper, to taste
- Olive oil (I used lemon olive oil)
Preheat the oven to 400 degrees, drizzle olive oil over asparagus to coat and season with salt and pepper. Roast for 20 – 25 minutes until tender but still crisp. While the asparagus is roasting, melt butter in a saucepan and cook garlic and onions until transparent (about 5 minutes.) Add broth to onion / garlic mixture and bring to a simmer. Remove from heat and transfer to the blender. Remove asparagus from oven and let cool slightly. Once cooled, remove the tips and cut the asparagus in 1 – 2 inch pieces. Add asparagus pieces, except the tips, to the blender along with the herbs and combine all ingredients until smooth.
Transfer soup back to the saucepan and bring to a simmer. Add lemon juice, zest and season with salt and pepper. Turn off heat and add the cheese. Serve immediately and garnish with the asparagus tips.