Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 ribs of celery, chopped
  • 2 cloves of garlic, minced
  • 1 medium russet potato, cut into 1-inch pieces
  • 1 pound asparagus (2 bunches), trims removed and chopped into 1-inch pieces
  • 5 cups of chicken stock 
  • 2 tablespoons lemon juice (juice from 1/2 lemon), freshly squeezed 
  • 1/2 cup Parmesan cheese, grated (plus more for garnish)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)

Instruction

  • In a large pot, melt butter over medium-high heat. Sauté the onions, celery, and garlic, until the onions are soft and translucent. Add in the potatoes and asparagus (reserving a few of the tips to use later for garnish). Mix well until combined.
  • Add the chicken stock and bring the soup to a simmer. Turn the heat down to low and simmer (covered) for 20 minutes, or until the vegetables have become soft and tender.
  • Meanwhile, bring a small pot of salted water to a boil and add the reserved asparagus tips. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
  • Puree the soup directly in the pot using an immersion blender, or puree in batches in a blender and pour it back into the pot. 
  • Add the lemon juice and Parmesan, and stir until the cheese has melted. Add salt and pepper to taste.  
  • Transfer the soup into serving bowls and top with blanched asparagus tips and extra Parmesan cheese on top.