Asparagus Soup with Parmesan

I made this last night and I was quite pleased with it!  But then, I looove asparagus!  My kids have taken to calling me “Mom Asparagus” after Veggietales. But I think it fits! 

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
4 cups good-quality vegetable broth
4 teaspoons freshly-grated Parmesan cheese
Salt and freshly-ground pepper, to taste

1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.

2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.

3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender, until smooth.

4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.

5. Serve in individual soup bowls with a sprinkle of Parmesan.

Serves 4.