I obsess over eating soup in the winter. Its comforting, warming and I love using different vegetable combinations to make them special. Usually I lean towards the root and winter vegetable soups, butternut squash, carrot ginger, kale and bean, but I really wanted something lighter and Springier. We have one more year until our own asparagus starts sprouting up so I picked up an organic variety at whole foods for this batch.
This soup gave me everything I was craving. It's silky, savory, lemony and bright! The asparagus tips gives you a bit of crunchy texture that you desire in a soup this creamy. The recipe makes enough for 4- 6 people but the 2 of us ate the whole pot in one sitting... oops. At least its guilt free! This soup could be made vegan if you eliminate the Parmigiano-Reggiano cheese or sub in nutritional yeast. Feel free to enjoy with some crusty bread.
- 2 bunches asparagus
- 3 tablespoons coconut oil
- 2 medium onions, chopped
- 3 cloves garlic, peeled and smashed
- 6 cups organic veggie broth (I like Better than Boullion)
- Freshly ground black pepper
- Juice from 2 freshly squeezed lemons
- 1/4 cup grated Parmigiano-Reggiano
- Handful of fresh thyme
- Melt the oil 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 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 water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and put tips in an ice bath. Set aside.
- Purée the soup in your blender (Vitamix preffered to get it really silky). Return the soup to the pot and bring back to a simmer. Stir in the thyme, lemon juice and grated Parmigiano-Reggiano (optinal). 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, more grated Parmigiano-Reggiano and freshly ground black pepper if desired.