Courtesy of Simply In Season written by Mary Beth Lind
2 cloves garlic
1 tablespoon olive oil
1/3 cup green onions, chopped
1 cup carrots, thinly sliced
1 cup asparagus, chopped
2 cups chicken or light vegetable broth
2-3 tablespoons lemon juice
1/8 teaspoon salt
1/2 cup watercress or spinach, torn
2-4 tablespoons fresh parsley, chopped
Grated Swiss cheese or Parmesan cheese
In a soup pot, saute garlic in 1 tbsp olive oil until golden, about 1 minute. Add green onions and carrots and saute 5-7 minutes. Add asparagus, broth, lemon juice, and salt and cook gently until asparagus is just barely tender (do not overcook). Stir in greens and parsley and heat through, 1-2 minutes.
Garnish with chopped fresh basil and grated Swiss or Parmesan cheese. Serve immediately.