Indulge in this Asparagus Soup with Lemon and Parmesan, a light and flavorful dish that's perfect for springtime or any time of the year. Made with fresh asparagus, fragrant garlic, zesty lemon, and savory Parmesan cheese, it's creamy, nutritious, and bursting with bright flavors. Plus, it's easy to make and keto-friendly!
Ingredients: 1 lb asparagus, trimmed and chopped. 4 cups chicken or vegetable broth. 1 tablespoon olive oil. 1/4 cup diced onion. 2 cloves garlic, minced. 1 teaspoon lemon zest. 2 tablespoons freshly squeezed lemon juice. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Optional garnish: lemon slices, grated Parmesan cheese, fresh parsley.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Cut up some onion and garlic and add them to the pot. Cook the onion until it is clear and smells good. Put in the chopped asparagus and cook for three to four minutes, until it gets a little soft. Add vegetable or chicken broth and bring the whole thing to a boil. Turn down the heat and let the soup simmer for 10 to 12 minutes, or until the asparagus is soft. Blend the soup until it is smooth and creamy with a regular blender or an immersion blender. Add the grated Parmesan cheese, lemon zest, and lemon juice and mix well. Add pepper and salt to taste. Let it cook for another two to three minutes so the flavors can mix. If you want, you can serve the asparagus soup hot with lemon slices, grated Parmesan cheese, and fresh parsley on top. You can eat this soup as a delicious keto-friendly meal or appetizer because it is light and refreshing.
Prep Time: 10 minutes
Cook Time: 20 minutes
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