very culinary

creamy asparagus soup

  • Makes 6 cups
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • 2 pounds fresh asparagus, tough ends removed, and cut into approx 1-inch spears
  • 1 medium sweet onion, diced
  • 3 1/2 cups vegetable or chicken broth, divided
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1 cup heavy cream
  • 1 cup plain Greek yogurt
  • 1/2 tablespoon lemon juice


Place asparagus and onion in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes.

Place mixture in an electric blender and puree until smooth.

In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for 1-2 minutes. Do not allow the flour to burn.

Stir in remaining 2 1/2 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Add the vegetable puree and cream into the pot. Whisk yogurt into the mixture, followed by lemon juice.

Stir until heated through, then ladle into bowls.