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
Yield: 4
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.
Ingredients
Instructions
- 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.