Cheesy Asparagus Soup with Lemon Recipe

Lots of nutty asparagus taste, cheesy cheese and tangy lemon in a bowl of hot, delicious soup
Yield: 4 to 6    Preparation Time: 10 minutes    Cooking Time: 42 minutes
A soup with a rich blend of Parmesan cheese, pureed asparagus and lemon juice extract is perfect for spring. But some can't resist the taste they have it any day of the year!


1k of asparagus, tips cut and the stalks sliced in ½-inch pieces
2 medium-sized onions, chopped
3 garlic cloves, crushed and peeled
25g of Parmesan cheese
3tbsp of unsalted butter
1.4L of chicken broth (low sodium)
2tbsp of fresh lemon juice extract
2tbsp of thyme, basil and dill
Freshly ground black pepper

Recipe Instructions

Cooking the asparagus stalks

Get a large pot, put it over medium heat and melt the butter. Once clarified, sauté the garlic and onions, stirring until it’s nice and soft. This should take about 8 to 10 minutes.

Then, add the cut-up asparagus stalks (do not include the tips) and stir for a few seconds before pouring the chicken broth. Season it with a dash of salt (about 1 tsp will do) and freshly ground black pepper (about 1/4tsp). Stir and let it boil. Once it is boiling, turn down the heat to low and cover the pot. Let the asparagus simmer until they have become tender. This should take approximately half an hour.

Cooking the tips

Put to a boil a pot of salted water. Blanch the asparagus tips. Do this quickly—blanch for just a minute or two—and then turn off the heat. Transfer the tips in a bowl of cold water to stop the cooking process. Set aside until you are ready to use them.

Pureeing the asparagus in a smooth blend

Get a blender and puree the asparagus stalks in batches. Puree them as smooth as you can. It’s better to pass the blended asparagus in a fine sieve and pushing them down using a ladle so you can get rid of the wooden fibers. Once you have done this, put the sieved asparagus into the pot and continue to simmer.

Then, add the grated Parmesan cheese. Stir until melted before pouring the fresh lemon juice extract. Do a taste-test. If it’s not according to your preference, adjust it by adding more salt, pepper or lemon juice.

Serving the asparagus soup

Use a ladle to transfer the cheesy asparagus soup in bowls. Make sure to add some fresh herbs (the dill, thyme and basil) and the blanched asparagus tips before serving. Serve hot.