Asparagus Soup with Lemon and Parmesan

Way too salty. Was like a brine.

I roasted the asparagus before adding to the soup.

Excellent soup. Easy to make yet tasty and the lemon and parmesan added an extra complexity to the flavours.

I made the recipe as written but added two chicken bouillon cubes to the 6 cups of stock. After I pureed the soup I stirred in heavy whipping cream (about 1/2 - 3/4 cups) and 1/4 - 1/2 teaspoon ground thyme. Hubby loved it.

Next time I make it I'm going to half the lemon juice. It was really good.

Perfect as written! I have substituted broccoli when asparagus is out of season and that’s great, too. I think I may prefer this soup chilled, but it’s hard to wait that long to eat it.

Added 1/2 tbs of lemon pepper.