Description
A comforting bowl of creamy asparagus soup celebrating the flavors of spring.
Ingredients
Scale
- 2 pounds fresh asparagus, tough ends removed and cut into approx 1-inch pieces
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 3 1/2 cups low sodium vegetable broth, divided
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1 cup plain Greek yogurt
- 1/2 tablespoon lemon juice
- Fresh cracked black pepper for garnish
- Chopped fresh dill to taste
Instructions
- In a medium pot, combine asparagus, sweet onion, and minced garlic with 1 cup of the vegetable broth. Bring it to a boil over medium heat. Reduce heat, cover, and let simmer until tender, about 6 minutes.
- Remove from heat and carefully transfer mixture to a blender, blending until smooth. Set aside.
- In the same pot, melt the unsalted butter over medium heat. Sprinkle in the flour, kosher salt, and freshly cracked pepper. Stir continuously for about 1 minute until there are no visible white patches of flour.
- Slowly whisk in the remaining 2 1/2 cups of broth, turning up the heat and stirring until the mixture reaches a gentle bubble.
- Stir in the vegetable puree, heavy cream, Greek yogurt, and lemon juice until heated through—around 2-3 minutes.
- Ladle into bowls and garnish with cream, fresh cracked pepper, and chopped dill. Enjoy!
Notes
This soup can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: asparagus soup, creamy soup, vegetarian recipe, spring soup
