Spinach Asparagus Soup with Lemon and Parmesan
This asparagus soup tastes luxurious, yet no cream — just veggies, broth and a hint of Parmesan puréed to silky perfection.
1 bunch asparagus bottom ends trimmed
1 large handful spinach leaves
3 tablespoons unsalted butter
1 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
4 cups low-sodium chicken broth
Salt and Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup shredded Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
Chop the asparagus into 1/2-inch pieces.
Add the chopped asparagus to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 20 minutes, or until the vegetables are very tender. Add the spinach and simmer for 10 additional minutes
Purée the soup with an immersion blender until completely smooth. Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
Ladle the soup into bowls top with a sprinkle Parmigiano-Reggiano, fresh herbs (if using), and freshly ground black pepper.