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Roasted Asparagus Soup with Lemon and Parmesan

April 6, 2015  |  Recipes
Kid Friendly Roasted Asparagus Soup with Lemon and Parmesan | LunchingDaily.com

Asparagus is a delicious and nutritious spring vegetable that my husband and I love. My older children enjoy it now too, but to be honest, I haven’t had a lot of luck serving it to younger children. I’ve served it raw, steamed and roasted. I’ve served it whole and chopped up. But still, not a lot of enthusiasm from the younger ones – until I started serving it in a soup.

Asparagus can be bitter and the texture can be off-putting to some. This Roasted Asparagus Soup with Lemon and Parmesan is a great way to introduce kids to asparagus. Or to try, as an alternative way to serve asparagus, to kids who don’t like it whole. The acidity of the lemon juice neutralizes the bitterness of the asparagus and the Parmesan adds a familiar cheesy flavour.

Even though this soup is kid friendly, that doesn’t mean it isn’t perfect for the whole family. It is a delicious and nutritious, smooth and creamy soup that the whole family can enjoy. For a little added fun, serve the soup in tea cups or espresso cups, like I did here, with a dollop of Greek yogurt and some crackers on the side.

Enjoy!

Debbie.

Roasted Asparagus Soup with Lemon and Parmesan
 
Prep time
Cook time
Total time
 
Add a little fun, by serving this soup in a tea cup or espresso cup, with a dollop of Greek yogurt and some crackers on the side.
Author:
Serves: 4-6 servings
Ingredients
  • 1 bunch (1 lb/450 g) asparagus, woody ends trimmed
  • 1 leek, trimmed and chopped
  • 1 stalk of celery, trimmed and chopped
  • 1 tbsp olive oil
  • 4 cups chicken or vegetable stock
  • 1 tbsp fresh lemon juice
  • 1/4 Parmesan cheese, finely grated
  • salt & pepper
  • Greek yogurt for garnish (optional)
Instructions
  1. Preheat oven to 400°F.
  2. Arrange the asparagus, leek and celery on a parchment paper lined baking sheet and toss with olive oil and 1/2 tsp of salt.
  3. Roast for 15 minutes, or until the asparagus is soft, tossing halfway through.
  4. To a medium saucepan, add the chicken stock and roasted vegetables.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Remove from heat and let cool. Transfer to a blender and blend until smooth (you may need to do this in two batches).
  7. Return soup to the saucepan and reheat.
  8. Stir in lemon juice and Parmesan cheese.
  9. Add salt and pepper to taste.
Notes
Leeks often have sand in them and need to be washed well. To wash, trim off the root end and the dark green part of the leek. Slice the leek in half vertically. Hold the leek under running water, making sure to rinse between the layers, then chop and spin dry in a salad spinner, if desired.

When transferring hot liquids to a blender, let them cool slightly first. Only fill the blender half full, leave the lid open a bit and cover with a clean tea towel to prevent splatters.

 


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