Asparagus Soup with Lemon and Parmesan

Asparagus season is here and I have the perfect soup to make.  It is rich and creamy, yet there is no cream so it will help with getting ready for bathing suit season.  I found this on Pinterest and it was delicious.  Of course, I was the only person in my family to try it so far. Let me know if you try it and how you liked it. Thanks.


2 bunches asparagus (2 1/4 lbs)
3 TBSP unsalted butter
2 med onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth ( vegetable broth)
1 tsp chicken base (optional)
Salt
Freshly ground pepper
2 TBSP fresh squeezed lemon juice 
1/4 c grated Parmesan cheese
Handful of fresh herbs thyme,dill, basil ( I used thyme)

Melt butter in a large pot over medium heat.  Add the onions and garlic and cook until soft and translucent (10 mins).  
In the meantime, cut tips off the asparagus and set aside.  Cut the remaining asparagus into 1/2 inch pieces.   Add the chopped asparagus ( not the tips) to the pot, along with the chicken broth, 1 tsp salt and 1/4 tsp pepper.  Bring to a boil, then cover and simmer until veggies are tender, about 30 minutes.  Blanch tips in a small pot of boiling salted water for a few minutes and immediately submerge into an ice bath to preserve color.  Set aside.
Carefully purée the soup in batches in a blender. Be sure to remove the center of the top and place a towel over top to let the heat escape. Return to the pot and bring to a simmer.
Stir in the lemon juice and grated Parmesan cheese.
Taste and adjust seasoning, adding more salt, pepper and lemon juice if needed.
Ladle into bowls and garnish with the reserved tips, additional grated cheese, some of the fresh herbs and freshly grated pepper.  


recipe from onceuponachef