Cream of Asparagus Soup (this is Dave's favorite)
2 pounds chopped asparagus 1. In a large stock pot over medium heat, melt butter. Add onion and garlic; saute until
2 TBSP butter onions are translucent and tender. Add asparagus, lemon juice, and broth. Bring to
1 TBSP minced garlic a boil, then reduce to a simmer and cook for 10 - 15 minutes, until asparagus is very
juice of 1/2 medium lemon tender.
4 Cups chicken or vegetable broth 2. Transfer to a blender or food processor and blend until smooth; transfer back to
1 Cup Milk or half and half stock pot.
1 Cup shredded parmeasan cheese 3. Add milk, cheese, salt and pepper; stir until cheese is completely melted.
Salt to taste 4. Serve with additional armesan cheese as desired. Enjoy!
1/2 tsp black pepper