For those of us in the southern hemisphere, and at the time of writing, it’s summertime 🌞!! That means it’s time for summer soups and what’s better than this delicious asparagus soup with lemon and parmesan. Just look at this beauty…
Look good enough to eat, right? Fresh seasonal asparagus blended with onions and garlic and finished off with parmesan cheese. No cream added or needed. Yum!
Let’s make it…
1. Gather the ingredients together
8 ingredients for this soup but still very easy to make. All that’s required is asparagus, onion, garlic, parmesan, olive oil (or butter), lemon juice, vegetable stock, and seasoning. Herbs can be added as an optional garnish. I used thyme simply because I love it!
The printable recipe below provides the measurements of the ingredients that makes 4 servings of soup. Just scale up or down as you need. Note, this soup can also be frozen. Although I’d advise freezing before you add the cheese and simply add this when you defrost and reheat.
2. Prepare the ingredients
There really isn’t a great deal of preparation for this soup. Just finely chop the onions, slice the garlic, grate or shred the parmesan and extract the juice from the lemon. For the asparagus, cut the tips of half of one bunch, this will be used as a garnish for the soup, and cut the remaining asparagus into 2-3 inch pieces. Easy.
3. Prepare the garnish for the asparagus soup
In addition to the optional thyme, I garnish this with asparagus tips and parmesan.
For the asparagus tips, simple boil some salted water in a saucepan and then add the tips that you have cut off and boil for no more than a minute. Once the minute is up, remove the tips from the boiling water and put them in a bowl of cold or iced water to refresh. This will keep them crunchy and fresh green looking.
For the parmesan, you can just sprinkle some of the freshly grated parmesan over the top or make parmesan crisps and add this as a whole or in part. If you are unsure how to make parmesan crisps just click here… ▶
4. Make the asparagus soup with lemon and parmesan
To make the soup, first, warm the oil or melt the butter, whichever you decide to use, in a large saucepan over medium heat. Add the onions and garlic and sweat off for about 8 minutes. Do not allow the onions to color.
After the 8 minutes is up add the remaining asparagus.
And then the vegetable stock.
Bring all of this to simmer and then turn the heat down and place the lid on the saucepan. Allow the raw soup to cook for 30 minutes.
After 30 minutes, and using a hand blender or food processor, blitz the soup to a smooth texture.
Next, add the lemon juice and parmesan cheese and melt the cheese until the texture is smooth again.
All that need’s to be done now is season to taste and serve. Once the soup is in bowls, garnish with an asparagus tip, parmesan, and thyme. Delicious!!
And that, my fine food friends, is all there is to it. A simple summer asparagus soup with lemon and parmesan. Healthy, delicious and very easy to make. You can even freeze it and eat it later if you like. Yum!
I do hope you enjoyed this supper soup post. As already mentioned, it’s a very simple recipe even if you’re not yet a confident cook. Just follow the instructions and give it a go. If you’d like to be kept up to date with all of The Yum Yum Club’s recipes just sign up for our monthly newsletter at the top of the page. Alternatively, you can follow us on Facebook, Pinterest or Instagram by clicking the link.
As always, many thanks for reading and until next time… Steve.
5. Nutritional values
6. Printable recipe
Asparagus soup with lemon and parmesan. What a delicious summer soup. This soup recipe uses no cream and is low in fat and very healthy. Yum! Yum!
- 2 ½ lbs fresh asparagus (c.2 large bunches)
- 2 tbsp butter
- ½ lemon (juice only)
- 2 onions, finely chopped
- 3 cloves of garlic, sliced
- 6 cups vegetable stock Metric, 1.4 litres
- 1 sprig thyme
- ½ cup grated or shredded parmesan Metric, 100 grams
- Seasoning to taste
First, gather the ingredients together.
Prepare the ingredients by finely chopping the onion, slicing the garlic, shredding the parmesan and extracting the juice from the lemon. For the asparagus, remove the tips from half of one of the bunches and cut the remaining asparagus in roughly 2 inch pieces.
Place a pan of water on to boil. Once boiled add the asparagus tips and boil for 1 minute. Now strain and add into a bowl of cold or iced water to refresh. These will be used as garnish for the soup.
Place a large sauce plan one the stove over medium heat and melt the butter. Add the onions and garlic and sweat off for around 8 minutes. Do not brown the onions.
Now add the asparagus.
And the vegetable stock.
Bring this to a simmer and then turn the heat to low, place the lid on the saucepan and allow to cook for 30 minutes.
Once cooked use either a hand blender or food processor and puree the soup.
Next add the lemon juice and parmesan, and melt into the soup.
The soup now ready. Just season to taste and serve with a garnish of the refreshed asparagus tip, a sprinkle of parmesan and a few time leaves. A delicious summer soup. Yum!