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Lemon Asparagus Soup

A delicious and fresh spring soup, the perfect lunch served as a complement to a Mediterranean Chopped Salad!

 

Makes 4 servings - Prep time: 10 minutes - Cook time: 50 minutes

 

Ingredients:

3 tablespoons extra virgin olive oil

2 medium yellow onions, finely chopped

2 cloves of garlic, minced

4 cups vegetable broth

2 bunches asparagus, tips removed, stems cut into 1/2 inch pieces

1 teaspoon sea salt

1 tablespoon chopped fresh dill, or 1/2 teaspoon dried

2 tablespoons fresh lemon juice

1/4 cup grated Pecorino Romano cheese (optional)

 

Directions:

  1. - In a large pot, heat the oil over medium heat. Add the onions and cook for about 5 minutes. Add the garlic and cook, stirring constantly until the onions are translucent (be careful not to burn the garlic).
  2. - Add the broth and bring to a low boil. Add the asparagus, salt, and dill and bring back to a boil. Reduce the heart to low and simmer for 20-30 minutes, until you can easily pierce the asparagus with a fork. Remove from the heat.
  3. - Using an immersion blender, blend the soup directly in the pot until smooth. Strain the soup through a fine-mesh sieve into a large bowl (be careful when transferring the hot soup)!
  4. - Pour the soup back into the pot and return it to a medium heat. Add the lemon juice and Pecorino Romano (optional) and heat until hot all the way through, this should take around 1-2 minutes.
  5. - Serve and enjoy immediately!

 

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