Asparagus Parmesan Soup
I had a hallf day from work, and instead of going to the gym for some running, :( I decided to make some soup.
I know, I know, it’s still summer. I wanted to make it while I could get my hands on some asparagus.
Asparagus Parmesan Soup.
3 tablespoons olive oil
4 garlic cloves, chopped
2 small onions, chopped
2 large bunches on asparagus, cut into 1 inch pieces.
4 1/2 cups vegetable broth (I bought chicken on accident, still worked)
1/2 cup sour cream
1/2 cup shredded parmesan cheese
In a large pot, add the olive oil, garlic and onions. Cook over medium heat for about 5 minutes, or until onions are softened.
Add the asparagus and broth, bring to a boil.Reduce heat and simmer for about 10 minutes. Remove from heat.
Puree the asparagus with an immersion blender*
*I don’t have an immersion blender, so I fished out all the veggies from the broth and threw it in the blender. Once well blended, I added it back to the broth.
Whisk in the sour cream and the parmesan cheese. Season to taste with salt and pepper.
Makes approximately 6, 1 cup servings.
Adam didn’t really care for it, but ya can’t win them all, right?