Asparagus Parm. Soup

  • 2 lbs. asparagus spears, chopped into 1” pieces
  • 2 tbsps. butter
  • ½ onion, chopped
  • 1 tbsp. minced garlic
  • Juice of ½ lemon
  • 4 cups veg. broth
  • 1 cup milk
  • 1 cup shredded parm. cheese
  • Salt, to taste
  • ½ tsp. black pepper

Sautee butter, garlic, and onion in a lg. pot until onions are translucent and tender. Add asparagus, lemon juice, and broth. Bring to a boil, then simmer for 10-15 min. or until asparagus is very tender. Puree in a blender until smooth, and transfer back to pot. Add remaining ingredients, and stir together until cheese is melted.


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