Asparagus Soup
Oct
24
PREP TIME
10
COOK TIME
40
SERVINGS
6
- 2 ¼ pounds asparagus
- 3 tablespoons
- Unsalted butter
- 2 onions, chopped
- 3 cloves garlic, peeled and smashed
- 6 cups chicken stock
- Salt
- Black pepper
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- Edible flowers for garnish
Step 01
Melt the butter in a large stock pot over medium heat. Add onions and garlic that should be cooked until soft for about 10 minutes.
Step 02
Add the chopped asparagus along with chicken stock, salt and pepper to the pot.
Step 03
Bring to a boil, then cover and reduce the temperature to low.
Step 04
Let the mixture simmer for about 30 minutes until the vegetables are cooked and tender.
Step 05
Pour the mixture into the CHEF-BUILT 8” Immersion Blender to blend it into purée.
Step 06
Add Parmesan cheese and edible flowers on the top of the soup to finish this scrumptious meal.
