Asparagus Yogurt Soup Recipes

FRESH ASPARAGUS SOUP

Steps:

• Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
• Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
• Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
• Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

GREEK YOGURT CREAM OF ASPARAGUS SOUP

Steps:

• Spray medium pot with olive oil spray.
• Grill onion over medium heat till soft.
• Add chicken stock.
• Snap asparagus into small pieces, getting rid of woody ends and add to pot.
• Place lid on pot and bring to boil.
• Simmer for 15 minutes.
• Take off heat and either blend in blender or use hand blender to blend smooth.
• Add Greek yogurt and milk blend smooth.
• Heat for a bit longer if you want to serve warm or place in fridge to serve cold.

ALMOST RAW ASPARAGUS SOUP WITH YOGURT AND ALMONDS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
• Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
• Divide the soup among bowls and garnish with the Greek yogurt and almonds.

CREAMY ASPARAGUS SOUP

Steps:

• Preheat a large soup pot. Drizzle pot with 1 tablespoon olive oil. Add fresh asparagus, onion and celery. Saute until asparagus is bright green.
• Add chicken stock and thyme. Bring to a boil and reduce to medium heat. Boil until vegetables are very tender.
• Using an immersion blender or regular blender, puree soup.
• Add yogurt and lemon juice. Heat through and serve.