Creamy Lemon Basil & Garlic Asparagus Soup
Servings Prep Time
6people 15 minutes
Cook Time
25minutes
Servings Prep Time
6people 15 minutes
Cook Time
25minutes
Ingredients
  • 1/4c Pickle Creek Lemon Basil & Garlic Infused Olive Oil, plus more for garnish
  • 1large yellow onion, chopped
  • 4cloves garlic, chopped
  • 2 1/2lbs asparagus, ends trimmed, cut into 1-inch pieces (weight is after ends are trimmed)
  • 4c chicken broth or stock
  • 1/2c whole milk or heavy cream
  • 1/2c shredded Parmesan cheese
  • 2Tbsp freshly squeezed lemon juice (about 1 lemon)
  • Fresh parmesan shavings and basil, for garnishoptional
  • sea salt & cracked black pepper
Instructions
  1. Heat the Lemon Basil & Garlic Infused Olive Oil in a large soup pot over medium heat until the olive is shimmering but not smoking. Add the onion, season with salt and pepper, and sauté, stirring frequently, until soft, 4-5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
  2. Add the chopped asparagus, and season with salt and pepper. Cook about 5 minutes until it starts to turn a beautiful dark green in color.
  3. Add in the chicken broth and bring to a boil. Reduce the heat to low. Cover and simmer for 15-20 minutes, until the asparagus is just tender enough to blend.
  4. Use an immersion blender to puree the soup mix. You can use a regular blender or food processor to blend the soup if you do not have an immersion blender, but if you do, let the soup cool before blending so hot steam doesn’t build up and blow off the blender/processor lid. (I’ve done this! It happens!)
  5. Stir in milk, cheese, and lemon juice. Adjust salt and pepper seasoning, if needed. If your soup has cooled or is not as thick as you would like, put it back on the heat and simmer it for a few minutes until warm and thickened. Garnish, if desired, with fresh Parmesan shavings, basil leaves, and a drizzle of Lemon Basil & Garlic Infused Olive Oil. Enjoy!