Asparagus Soup with Parmesan Sprinkle
Just a few simple ingredients create this rich and flavorful springtime soup. You can thin it with a little water if you prefer a thinner soup and use black pepper if you don’t have white.
PREP TIME: 10 minutes
COOK TIME: 20 minutes 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 garlic clove, minced 2 1/2 pounds asparagus, ends trimmed and cut into 1 1/2-inch lengths 4 cups lower-sodium chicken broth 4 teaspoons freshly grated Parmesan cheese Salt and freshly ground white pepper
Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.
Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
Remove from heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Serve each serving with a sprinkle of Parmesan.
Makes 4 (1%-cup) servings
Per serving: 90 calories, 2 g fat, 1 g saturated fat, 9 g protein, 12 g carbohydrate, 4 g dietary liber, 170 mg sodium
