shhh...Our asparagus soup has a secret protein boost!
We are always experimenting and trying to make an already healthy recipe even better! Adding shelled edamame, along with the asparagus adds a nice boost of protein to this delicious soup, plus creates a beautiful rich green coloured soup.
1 cup of edamame = 22 g protein
2 bunches freah Ontario asparagus (about 2-1/4 pounds)
1 cup frozen shelled edamame
3 tablespoons unsalted butter
2 medium yellow onions or 3 leeks, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth
Salt & freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice, from one lemon (optional)
1/4 cup grated Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill, tarragon or basil
(also delicious with dried Herbes de Provence)
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.
In the meantime, cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1/2-inch pieces.
Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes until tender-crisp. Drain and refresh under cold water or in an ice bath. Set aside.
(We opted to toss the tips with a small amout of avocado oil & broil.)
Purée the soup with an immersion blender until completely smooth. Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.Bring the soup back to a simmer. Stir in the lemon juice and grated Parmigiano-Reggiano. Taste and adjust seasoning with salt, pepper and more lemon juice if desired (you may need up to a teaspoon more salt).
Ladle the soup into bowls, then top each bowl with asparagus tips, fresh chopped herbs, more grated Parmigiano-Reggiano and freshly ground black pepper if desired. I like to put a handful of baby arugula in the bottom of the bowl, then ladle the soup over!