Fresh Asparagus Soup

Fresh Asparagus Soup
  • PREP TIME
    10 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    2.0K

Indulge in a velvety smooth asparagus soup, brightened with tangy yogurt, zesty lemon, and savory Parmesan. A delightful spring treat!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    15 mg
  • Fiber
    4 g
  • Protein
    10 g
  • Saturated Fat
    3 g
  • Sodium
    967 mg
  • Sugar
    9 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a medium saucepan, combine asparagus, onion, and 1/2 cup of vegetable broth. Bring to a simmer over medium heat. Reduce heat to low, cover, and cook until the asparagus is tender, about 8-10 minutes.

Image Step 02
02 Step

Recipe View Set aside a few asparagus tips for garnish. Carefully transfer the remaining vegetable mixture to a blender and puree until completely smooth. (2 minutes)

Image Step 03
03 Step

Recipe View In the same saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Cook, whisking constantly, for 2 minutes, being careful not to brown the flour. Gradually whisk in the remaining 1 1/4 cups vegetable broth until smooth. Increase heat and bring to a simmer, stirring constantly. (5 minutes)

Image Step 04
04 Step

Recipe View Stir in the pureed asparagus mixture and milk. Heat through, stirring occasionally. (3 minutes)

Image Step 05
05 Step

Recipe View Remove from heat. Whisk in yogurt and lemon juice until well combined. (1 minute)

Image Step 06
06 Step

Recipe View Ladle soup into bowls. Garnish with reserved asparagus tips and a sprinkle of Parmesan cheese. Serve immediately.

For a richer flavor, use chicken broth instead of vegetable broth.
To make this soup vegan, substitute olive oil for butter, unsweetened almond milk for milk, and omit the yogurt and Parmesan cheese. Add a tablespoon of nutritional yeast for a cheesy flavor.
For a smoother soup, strain the pureed mixture through a fine-mesh sieve before adding it to the broth.
Add a swirl of heavy cream or a dollop of sour cream for extra richness.

Kelli Hoeger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 683 Ratings)
Total Reviews: (4)
  • Kelli Reinger

    This soup was so easy to make and tasted amazing! My family loved it.

  • Curt Metz

    I added a little bit of garlic to the soup and it was a great addition!

  • Nathan Green

    The lemon juice really brightens up the flavor of the soup. I'll definitely be making this again.

  • Osvaldo Fisher

    I made this recipe with almond milk and nutritional yeast to make it vegan, and it was still delicious!

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