I like the taste of asparagus, but I’m not always in the mood for its often-rubbery texture, especially since I usually buy a bunch at the store and then forget about it for a week. If you have some extra asparagus you need to use, try this easy and hearty soup! The sour cream, lemon juice, and herbs give it a bright, summery flavor, and it’s pretty filling, too–a great way to get some healthy vegetables, along with a helping of creamy, soupy goodness!

1 bunch asparagus (about one pound), chopped into one-inch bits
1 tsp butter
1 tsp olive oil
1 shallot, finely diced
1 cup vegetable broth
1/2 cup sour cream (or heavy cream)
1 tsp lemon juice
1/2 tsp thyme
1/4 cup romano or parmesan cheese, grated
1 tsp freshly ground black pepper

1. In a large stock pot, sautée shallots in butter and olive oil over medium heat until fragrant, about two minutes.

2. Add asparagus and broth and bring to a boil. Reduce heat to simmer and continue to cook for about fifteen minutes, until asparagus is tender.

3. Pour mixture into blender or large food processor and blend until smooth. Return to pan.

4. Add sour cream, lemon juice, thyme, and half the cheese and stir continuously until well-absorbed and heated through.

5. Serve immediately garnished with remaining cheese and black pepper.

Makes 2 servings. I recommend doubling it and freezing your leftovers. Beats a fast food lunch every time.