Asparagus and Parmesan Soup

Suitable for vegetarians. Serves 4 as side dish or 2 as main.

You know summer is just around the corner when asparagus starts showing up in shops and on menus. I absolutely adore asparagus all year round, but it is at its best in the early summer months. It is a very versatile ingredient too, making a great base for a soup as well as a delicious crispy garnish.

This recipe contains a little parmesan cheese, which I feel compliments the flavour of the asparagus very well and also adds a little creaminess to the soup. But you can feel free to omit it for a vegan version, or use a couple of tablespoons of nutritional yeast. This will not totally replicate the parm flavour but it will add a nice cheesy flavour that still works in the dish.

Ingredients:

• 500g asparagus stalks, tough ends removed and roughly chopped, 
• 6-8 asparagus tips, for garnish, 
• 2 white onions, finely diced, 
• 4-6 cloves of garlic, minced, 
• 100g spinach, roughly chopped, 
• 2 tsp dried thyme, 
• 1 tsp dried rosemary, 
• 0.5 cup fresh parsley, finely chopped, 
• 0.25 cup fresh mint, finely chopped, 
• 400ml water, 
• 0.5 cup freshly grated parmesan, 
• juice of 1 lemon.

Method:

• Place a large pot over medium high heat with 2 tbsp of olive oil.
• Add the onions and cook for 3-4 minutes or until soft, 
• Add the garlic and cook for 2-3 minutes or until fragrant, 
• Add spinach and cook until it begins to wilt, 
• Add asparagus along with dried thyme and rosemary and mix to combine.
• Add water and bring to a boil. Reduce heat to low and simmer for 20 minutes or until asparagus is tender.
• Using a hand blender or by removing the soup into a blender, puree the soup until it is smooth. I like to stop short of blending it into a complete puree so as to retain a little bit of texture. Return the soup to the pot on a low heat.
• Add the fresh parsley, fresh mint, grated parmesan, and lemon juice and mix thoroughly until the cheese melts into the soup. Let simmer gently over a low heat.
• Meanwhile, place a skillet over high heat. Once very hot, add 2 tbsp of oil and place the asparagus tips into the pan. Sear for 2 minutes or until a crispy surface forms on one side. Remove from the skillet and place on a paper towel lined plate to dry.
• Remove soup from heat and season to taste with salt and pepper. Serve while hot. Garnish with crispy asparagus tips and a light dusting of parmesan cheese.