Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1/2 cup freshly shredded Parmesan cheese
2 bags (8 oz each) Birds Eye® Steamfresh® Asparagus Spears
2 tablespoons unsalted butter
3/4 cup chopped onion
2 cloves garlic, finely chopped
3 cups reduced-sodium chicken or vegetable broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup heavy (whipping) cream or half and half
1 teaspoon grated lemon zest
chopped fresh chives, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 187 mg | 19% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 20 g | 30% |
| Iron | 1 mg | 7% |
| Calories | 237 kcal | 12% |
| Sodium | 841 mg | 35% |
| Protein | 10 g | 21% |
| Saturated Fat | 12 g | 61% |
| Sugars | 3 g | 0 |
| Vitamin C | 25 mg | 42% |
Preheat oven to 350°F. Spray baking sheet with cooking spray. Drop 1 tablespoon portions of cheese onto baking sheet and spread each into a 1-1/2-inch circle. Bake 10 minutes, until parmesan cheese is browned and crisp.
Microwave asparagus according to package directions, cooking 1 bag at a time. Carefully pour out onto a large cutting board and chop into smaller pieces.
Melt butter in a 4-quart Dutch oven over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and cook for about 30 seconds. Pour the broth in with the onion and garlic and bring to a boil. Add the asparagus, salt, and pepper. Reduce heat and simmer for 10 minutes.
Use an immersion blender to puree soup or carefully transfer soup to blender container and blend until smooth. Return soup to pot, if needed, and pour in heavy cream and lemon zest. Cook about 5 minutes, until heated through. Garnish bowls of your creamy asparagus soup with parmesan crisps and chives, if desired.
Creamy Asparagus Soup
