Name: Asparagus Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
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)

This fresh and creamy Asparagus Soup recipe is packed with herby flavor, cream cheese, and a splash of lemon juice. The perfect springtime 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.