This is a wonderful seasonal soup with a subtle lemon flavour.
Super easy to make, it pairs up well with almost anything and is light and refreshing to serve as a first course.
Use fresh asparagus only as this soup will not be a success with frozen or canned asparagus.
2 ½ cups fresh asparagus, chopped 2 medium potatoes, diced 2 cloves garlic, minced 1 small onion, chopped 4 cups chicken or vegetable broth 2 tbsp lemon juice 2 tbsp butter 1 tbsp chopped fresh basil (or 1 tsp dried basil) Salt and pepper to taste Directions:

1. Melt 2 tbsp butter in a deep, heavy sauce pan.
   
2. Sauté onion, asparagus, potatoes, and garlic for about 10 minutes on low heat until vegetables are slightly softened and flavours are blended.
   Stir frequently.
   
3. Add chicken or vegetable broth and simmer, covered for approx.
   20 minutes or until vegetables are very soft.
   
4. Puree in blender until smooth
5. Return to sauce pan and add lemon juice, basil and freshly ground pepper.
   
6. Taste and add salt if required.
   
7. Heat until piping hot.
   
8. Pour into soup bowls and sprinkle with freshly grated Parmesan cheese.
   

Hint: Discard woody portions of the asparagus spears as they will not cook or puree well.
You can also add more lemon if you want to increase the lemony flavour.
When making soup, always sauté the vegetables together to enhance the flavour before adding the broth.
Experiment with seasonings to give your homemade soups some zing by adding cayenne, chili powder, and other spices.
Start with small amounts and taste as you go until you get the right blend.
Always taste before adding salt because most of the commercially prepared broth contains a lot of salt.