Creamy Asparagus Soup
This recipe for creamy Asparagus Soup is the best use of fresh asparagus. Vegetarian and low calorie, but rich, tangy, and loaded with wonderful flavor. Ready in just 25 minutes!
Servings: 6
Ingredients
- 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
- chopped fresh dill
Instructions
- Place asparagus, onion, and garlic in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium/medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes.
- Place mixture in a blender and puree until smooth. Set aside.
- In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for about 1 minute until no white patches of flour remain. (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 bubble.
- Add the vegetable puree and heavy cream into the pot. Whisk in the yogurt, followed by lemon juice. Stir until heated through.
- Ladle into bowls and garnish with a drizzle of cream, a couple turns of fresh cracked pepper, and a little fresh chopped dill.
Nutrition
Calories: 197kcal | Carbohydrates: 18g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 1351mg | Potassium: 433mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1843IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 4mg