Lemon Parmesan Asparagus Soup

48 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Melt butter in a large saucepan over medium heat.
2. Add onion, garlic, salt, pepper, and curry powder and cook until onion is translucent, 4-5 minutes.
3. Add vegetable broth and asparagus to pan and cook until asparagus is tender, about 30 minutes.
4. Stir in heavy cream, pour soup into blender, and blend until smooth.
5. Stir in lemon juice and Parmesan cheese.

1 hrs 1 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Melt butter in a large saucepan over medium heat.
2. Add onion, garlic, salt, pepper, and curry powder and cook until onion is translucent, 4-5 minutes.
3. Add vegetable broth and asparagus to pan and cook until asparagus is tender, about 30 minutes.
4. Stir in heavy cream, pour soup into blender, and blend until smooth.
5. Stir in lemon juice and Parmesan cheese.
6. Allow to cool.
7. Divide soup among indicated number of gallon freezer bags. Label and freeze.

10 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Reheat on stovetop over low heat for 8-10 minutes, until warmed through.