Asparagus Soup
Ingredients
- 1 bunch asparagus* ($3.67)
- 3 green onions, 1 reserved for garnish ($0.32)
- 1 Tbsp olive oil ($0.21)
- ½ tsp salt ($0.01)
- ½ tsp freshly cracked black pepper ($0.08)
- ½ tsp garlic powder ($0.03)
- ½ tsp onion powder ($0.03)
- 3 cups vegetable broth** ($0.30)
- 2 Tbsp lemon juice, typically half a lemon ($0.29)
- ¼ cup fresh parsley ($0.13)
- ¼ cup cream cheese ($0.48)
- 1 cup spinach* ($0.66)
- 1 tsp dill ($0.46)
- ¼ cup Parmesan cheese, grated ($0.15)
Instructions
- 1
Wash and trim asparagus, if needed. Chop the prepped asparagus.
- 2
Chop green onion, reserving one for garnish. I mince this reserved green onion a bit finer than the others that will be cooked with my asparagus.
- 3
Toss asparagus and 2 of the green onions with olive oil, salt, pepper, garlic powder, and onion powder in a small stock pot.
- 4
Sauté in stock pot for about 8 minutes on medium heat until asparagus are bright green. Reserve a few spears worth of cooked asparagus to chop for garnish!! I kept ¼ cup off to the side.
- 5
Next, add vegetable broth and lemon juice and bring everything to a simmer on medium low.
- 6
Mince parsley and gather the reserved asparagus and green onion. Dice the asparagus a little smaller so you get some pieces in every bite of your otherwise smooth soup!
- 7
Remove asparagus from heat and allow to cool for 5 minutes. Then, add to blender with cream cheese, spinach, and half of the parsley.
- 8
Blend until completely smooth.
- 9
Return to stock pot with dill, remaining parsley, reserved green onion, and reserved asparagus.
- 10
Whisk everything together to combine. Taste to adjust salt and pepper as needed. (I find bouillon to be salty enough where I don't need to add much extra salt!) Simmer on medium-low for 5 more minutes.
- 11
Serve hot with freshly grated Parmesan cheese.
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