ASPARAGUS PARMESAN SOUP #vegetarian #30minute

ASPARAGUS PARMESAN SOUP #vegetarian #30minute

Rich and velvety Asparagus Parmesan Soup on the table in 30 minutes – made with entire asparagus lances, destroyed parmesan, and a trace of lemon!

Make proper acquaintance with your new best fall-climate companion — > velvety asparagus soup. On the off chance that that purdy splendid green-yellow shading isn't sufficient to get you ready, simply hold up until you hear that there's parmesan cheddar and a trace of lemon in that soup. Alright currently you're energized, I can tell.

I did be that as it may, catch a couple of shots of this velvety asparagus soup for you! I got this ready a couple of days back and we had remains again the previous evening – so great. Furthermore, solid you all. Not genuine overwhelming on the cream side – it's lighter yet at the same time velvety and mushy and brilliant. Don't hesitate to include a bit (or significantly) more lemon in the event that you need to truly bring that flavor out in the soup. Furthermore, finish it off with to such an extent or as meager parmesan cheddar as your little heart wants. It's soup season – how about we CELEBRATE!

Also Try Our Recipe : CUCUMBER BITES (WITH HERB CREAM CHEESE TOMATOES)

ASPARAGUS PARMESAN SOUP #vegetarian #30minute

Ingredients

  • 2 pounds asparagus spears, chopped into 1 inch pieces
  • 2 tablespoons butter
  • 1/2 white or yellow onion, diced
  • 1 tablespoon minced garlic
  • juice of 1/2 medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk - I used fat free half & half (see note)
  • 1 cup shredded parmesan cheese
  • 2 teaspoons salt (or to taste)
  • 1/2 teaspoon black pepper

Instructions

  1. In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  2. Transfer to a blender and puree until smooth. Transfer back to stock pot.
  3. Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!

For more detail : bit.ly/2mTR9W7

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