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?