2lbasparagus(about 2 bunches) ends discarded and chopped into 1-2 inch pieces
1tablespoonlemon juice(from about 1/2 lemon)
1cupwater - optional
1/4cupgrated Parmesan cheese
1/2teaspoonsalt(up to 1 teaspoon, to taste)
freshly ground black pepper, to taste
In a large soup pot, heat the olive oil and add the chopped leek and minced garlic. Saute over medium heat for about 7-10 minutes, or until the leek starts to soften.
Add the asparagus and vegetable stock. Bring to a boil and then lower the heat and let simmer for 10-15 minutes, or until the asparagus is very tender. Remove from heat and add the lemon juice. Allow the soup to cool a bit before blending.
Carefully transfer the soup to a blender (reserve a few asparagus tips for garnish, if you like!), and process until the soup is smooth and creamy. If it is too thick for your liking, add water in small increments and blend again (up to 1 cup water). Add the grated Parmesan cheese and pulse for 1-2 seconds to mix. Season with salt and pepper to taste.
Garnish with additional grated Parmesan cheese. Serve hot, warm, or chilled.
If your blender or food processor is not strong enough to puree the soup without leaving any asparagus bits,, you might need to pass the soup through a mesh strainer that is set up over a large pot. Use the back of a large spoon or ladle to press the asparagus pulp into the strainer to squeeze out all the soup.I recommend a blendtec blender - it is an industrial-strength blender can handle asparagus with no issues.