[Spring Recipes]
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped asparagus to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the asparagus is tender.
- Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Stir in the heavy cream (or coconut cream), lemon zest, and lemon juice. Season with salt and pepper to taste.
- Continue to simmer the soup for another 5 minutes to allow the flavors to meld together.
- Ladle the soup into bowls and garnish with grated Parmesan cheese (if using) and chopped fresh chives or parsley.
