Ingredients:

  • 1 pound (450 g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) unsalted butter
  • 4 cups (1 liter) low-sodium vegetable broth
  • 1 cup (240 ml) heavy cream
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon (optional)
  • Grated Parmesan cheese, to taste
  • Crème fraîche or sour cream, for serving (optional)
  • Fresh parsley or chives, for garnish (optional)

Instructions:

  1. In a soup pot, melt the butter over medium heat.
  2. Add the diced onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Add the asparagus pieces to the pot, season with salt and pepper, and sauté for 3-4 minutes.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce heat and simmer the soup until the asparagus is tender, about 10-12 minutes.
  7. Remove the pot from heat. Using an immersion blender, purée the soup until smooth.
  8. Stir in the heavy cream and return to low heat. Adjust seasoning with salt, pepper, and lemon juice if using.
  9. Ladle the soup into bowls and garnish with grated Parmesan, crème fraîche, and chopped herbs.