- 2 lbs. asparagus spears, tough ends trimmed, and cut into 1″ pieces
- 2 Tbsp. butter
- 1 small yellow onion
- 2 Tbsp. minced garlic
- 1-2 Tbsp. fresh mint, chopped
- juice of half a lemon
- 4 C. chicken broth
- 1 C. milk
- salt and pepper to taste
- 1 C. parmesan cheese
- 1 C. cashews, roasted in the oven for 30 minutes
In a soup pot, melt butter over medium high heat. Add onions and garlic and cook until translucent, about 5 minutes.
Add asparagus, chicken broth, and lemon juice and bring to a boil. Reduce to a simmer and cook until asparagus is tender, 10-15 min. Remove from heat and let cool slightly.
In a food processor add all the rest of the mint and cashews, reserving about 1/4 C. cashews. Puree until smooth.
Add soup back to pot and add the rest of the ingredients. Cook until cheese is melted.
Serve with the reserved cashews and mint leaves as garnish, if desired.