May and June can bring rainy weather to Montana. It comes just before the hot, dry summer months hit and helps reduce the threat from wildfires, so we don’t mind a little rain this time of year.
May also means asparagus is coming in! Head over to your nearest farmers’ market and grab a bunch so you can cook up this delightful asparagus soup - a warm supper for a damp spring evening. With lots of antioxidants, fiber, folic acid and vitamins A,C, E and K, asparagus is a nutrient-packed vegetable. Add that to all collagen-rich Mountain Meadow Bone Broth, and you get a deeply satisfying, healthy meal. To top it all off, this asparagus soup recipe comes together in no time.
Lemon Asparagus Soup
Author: Eileen McGurty
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Fresh asparagus are the harbinger of spring. Lemon adds a sing, and some cheese makes it creamy. Combined with bone broth to make a nutrient-packed soup.
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent.
Cut the asparagus into 1/2 inch pieces and add to the pot, along with the chicken broth,1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then cover and turn the heat to low. Simmer for about 30 minutes, or until the vegetables are very tender.
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 and stir in the lemon juice and cheese. Adjust salt, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
Serve in bowls, topped with more cheese and black pepper.