- 2 ¼ pounds asparagus
- 3 tablespoons
- Unsalted butter
- 2 onions, chopped
- 3 cloves garlic, peeled and smashed
- 6 cups chicken stock
- Black pepper
- 2 tablespoons lemon juice
- 1/4 cup grated Parmesan cheese
- Edible flowers for garnish
Melt the butter in a large stock pot over medium heat. Add onions and garlic that should be cooked until soft for about 10 minutes.
Add the chopped asparagus along with chicken stock, salt and pepper to the pot.
Bring to a boil, then cover and reduce the temperature to low.
Let the mixture simmer for about 30 minutes until the vegetables are cooked and tender.
Pour the mixture into the CHEF-BUILT 8” Immersion Blender to blend it into purée.
Add Parmesan cheese and edible flowers on the top of the soup to finish this scrumptious meal.