Directions

• Creamy Asparagus SoupIn a large pot, add olive oil, onions, and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.
• Once the onions have turned translucent (about 5 min), add the stock and chickpeas. Increase heat to medium-high and allow come to a boil. Add asparagus and cook until tender but not limp. Stir in half the parsley.
• Blend ingredients. (I use a hand blender which worked great. Just take the pot off the heat and blend it in right in the pot! If you don’t have a hand blender, you can use a regular blender.) With a slotted spoon, scoop solid ingredients into a blender. Pour in half of the remaining broth. Blend until just smooth.
• Add lemon juice, parsley, and pine nuts. Continue to blend. (If you are using a regular blender, this is where you’d add the rest of the broth as well.)
• Add garlic salt and black pepper to taste
• Top each bowl with 1 Tbsp fresh parmesean cheese