From Once Upon a Chef
Asparagus Soup with Lemon and Parmesan
- Time
- 55 min
- Makes
- 4
- Ingredients
- 10
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Ingredients
- 2 bunches asparagus ((about 2¼ pounds/1 kg), bottom ends trimmed)
- 3 tablespoons unsalted butter
- 2 medium yellow onions, (chopped)
- 3 cloves garlic, (peeled and smashed)
- 6 cups low-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, (from one lemon)
- ½ cup shredded Parmigiano-Reggiano
- Handful fresh herbs, (such as thyme, dill or basil (optional, for garnish))
Nutrition · per serving
- Calories
- 160 kcal
- Fat
- 10 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 593 mg
- Protein
- 10 g
- Cholesterol
- 22 mg
- Carbohydrate
- 10 g
- Saturated fat
- 6 g
As published by Once Upon a Chef.
The method
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