Ingredients
Equipment
Method
- Snap off the asparagus tips and reserve them for garnish. Roughly chop the remaining stalks. Optional: roast half the chopped stalks at 400°F (200°C) for 15 minutes for deeper flavour.
- Melt the butter in a large pot over medium heat. Add the onions and cook for 6 to 8 minutes until soft and translucent. Add the garlic and cook 1 minute more.
- Add the chopped asparagus (including any roasted), the broth, salt, and pepper. Bring to a simmer, cover, and cook for 25 to 30 minutes until the asparagus is very tender.
- While the soup simmers, blanch the reserved asparagus tips in salted boiling water for 2 minutes, then plunge into ice water to set the colour. Drain.
- Purée the soup until completely smooth. Stir in the lemon juice and Parmigiano-Reggiano. Adjust seasoning, ladle into bowls, top with the blanched asparagus tips, and serve with warmed focaccia.
Nutrition
Notes
Net carbs: 24g per serving (28g total carbs minus 4g fiber).
Substitutions: Use vegetable broth and omit the Parmigiano (or use a vegan parmesan alternative) for a vegan version; swap focaccia for any artisan bread or GF focaccia.
Storage: Refrigerate up to 4 days. Freezes well for up to 3 months (texture stays good thanks to no cream).
Reheating: Warm gently on the stovetop; brighten with an extra squeeze of lemon if needed.
