2 1/2 bunches Asparagus
2 medium Onions, chopped
4 cloves Garlic, peeled and smashed
7 1/2 cups Chicken broth
Salt and Black Pepper
4 tablespoons lemon juice
1/2 cup grated Parmesan
Vege Oil

Cut the tips off of the asparagus spears and chopped the remaining spears into 1/2-inch pieces, set aside.

Add in vege oil in a large pan, add the onions and garlic and cook until flavor, add the chopped asparagus ( except the tips ), broth, salt and black pepper, simmer for about 30 minutes until asparagus very tender with low heat.

In small pan Cook the reserved asparagus tips for a few minutes until tender-crisp in a boil salted water, Drain and refresh with ice bath, set aside.

Pure the soup with immersion blender machine and sieve to remove the fiber then back to simmer again, add lemon juice and last add in the parmesan, dont forget to seasoning with salt and black pepper.

Prepare the serving bowls, pour the cream soup and put asparagus tips in top of each bowl, garnish with little sprinkle of parmesan and grated black pepper, now Your cream soup is ready to be serve.

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