Ingredients
6 Servings
2 lbs of green asparagus stalks
2 tbsp butter, divided
2 tbsp fresh lemon juice
1 tbsp olive oil
2 cloves garlic, minced
1 yellow onion, diced (optional)
5 c low sodium vegetable broth
1/2 c heavy cream
chopped fresh parsley, for garnish
salt and fresh ground pepper, to taste
Instructions
*Snap off the tough ends of the asparagus and discard ends. *Cut stalks of asparagus into 1-inch pieces and set aside. *Heat up 1 tbsp of olive oil and 1 tbsp of butter in a 4-quart, or bigger soup pot. *Stir in onions and cook for 1 minute (onions optional) *Add asparagus in the pot; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often. *After adding in the broth, bring to a boil. Lower the heat and allow to simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft. *Remove lid and purée soup in batches in a regular blender until completely smooth, OR puree soup with an immersion blender. *Pour soup back into the pot and add medium heat.. *Whisk in lemon juice and heavy cream. *Bring soup to a slow boil and mix remaining tablespoon of butter. *Remove from heat and sprinkle with parsley
Serve and Enjoy!