Asparagus Yogurt Soup Recipes

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GREEK YOGURT CREAM OF ASPARAGUS SOUP



Greek Yogurt Cream of Asparagus Soup image

I'm on a high protein diet and sometimes can only have liquids. I wanted to make a higher protein soup and some asparagus. This is the yummy results.

Provided by unicornbeauty

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

2 cups chicken stock
1 lb asparagus
1 cup fat free Greek yogurt
1/2 cup low-fat milk
1/4 cup onion, chopped
1 teaspoon fresh thyme

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.

Nutrition Facts : Calories 239, Fat 4.2, SaturatedFat 1.4, Cholesterol 12.7, Sodium 497, Carbohydrate 32.2, Fiber 4.9, Sugar 20.2, Protein 20.8

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

There's nothing like fresh asparagus when it's in season - take advantage!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

Steps:

  • In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
  • In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
  • Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g

ASPARAGUS SOUP



Asparagus Soup image

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Categories     Soup/Stew     Vegetable     Asparagus     Spring     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

CREAMY GINGER-ASPARAGUS SOUP



Creamy Ginger-Asparagus Soup image

Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 9

2 tablespoons plus 1/4 cup extra-virgin olive oil, plus more for serving
1 shallot, chopped
1 tablespoon minced fresh ginger
1 russet potato, peeled and chopped (1 1/2 cups)
Kosher salt and fresh ground pepper
1 1/2 pounds asparagus, ends trimmed, stalks chopped (3 cups)
1 cup packed cilantro leaves (from about 1 large bunch)
2 cups packed baby spinach
Lemon wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
  • Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
  • Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

ALMOST RAW ASPARAGUS SOUP WITH YOGURT AND ALMONDS



Almost Raw Asparagus Soup with Yogurt and Almonds image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups low-salt chicken broth
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint leaves, chopped
1 tablespoon lemon zest
1/4 cup Greek yogurt, for garnish
2 tablespoons sliced almonds, roughly chopped, for garnish

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



Creamy Asparagus Soup image

Make and share this Creamy Asparagus Soup recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs fresh asparagus, chopped
1 medium onion, chopped
3 medium stalk celery, chopped
2 quarts chicken stock
1 teaspoon dried thyme
1 teaspoon lemon zest
3 teaspoons lemon juice
1 cup plain yogurt
1 tablespoon olive oil

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.

Nutrition Facts : Calories 303.3, Fat 11.5, SaturatedFat 3.4, Cholesterol 22.4, Sodium 744.3, Carbohydrate 32.6, Fiber 5.9, Sugar 16.6, Protein 19.8

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