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Asparagus Soup with Lemon and Parmesan

Jennifer Segal
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

bunches Asparagus

3 cloves

Garlic

1 handful

Herbs, fresh

2

Yellow onions, medium

6 cups

Chicken broth, low sodium

2 tbsp

Lemon juice, freshly squeezed

1

Black pepper, Freshly ground

1

Salt

3 tbsp

Butter, unsalted

1/4 cup

Parmigiano-reggiano, grated