An asparagus soup that’s perfect for spring
by Kim Becker
Fresh and green. The arrival of asparagus signals we have survived another winter and made it to spring.
This is the peak season for this nutritious and delicious vegetable. Incredibly versatile, asparagus finds its way onto my table at least once a week this time of year. I love to sauté it with a little butter, roast it and sprinkle with Parmesan or combine it with mushrooms in an omelet. My favorite way to enjoy it is in a soup. It has such a bright, clean flavor and is super easy to prepare.
With only a few ingredients, this traditional spring soup tastes luxuriously rich without using any cream. If you want velvety smooth, you can transfer the soup to a blender and strain it through a fine-mesh strainer. I prefer a little more rustic puree, so I use a handheld immersion blender, one of my favorite kitchen tools. I can puree soup right in the pot and save on clean up.
Be sure to finish the soup with a squeeze of fresh lemon juice to take it to the next level. Serve with crusty bread or top with homemade croutons. Seize the moment and make asparagus the star of your dinner table.
2 tablespoons butter or olive oil
1 small sweet onion, diced
2 cloves garlic, peeled and smashed
1 potato, diced
1 bunch asparagus, chopped, woody ends broken off and discarded
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon dried thyme
Pinch of crushed red pepper flakes
4 cups chicken broth or vegetable broth
1 lemon, juiced
Grated Parmesan or cheddar cheese
Plain Greek yogurt
In a large pot, melt the butter over medium heat.
Add the onion and garlic and cook until soft and translucent, about 10 minutes.
Add the diced potato and chopped asparagus. Continue to cook while stirring another 5 minutes.
Add the salt, pepper, thyme, red pepper flakes, and broth. Bring the mixture to a boil, then cover and turn heat down to low. Simmer for about 30 minutes until vegetables are very tender.
With an immersion blender, puree the mixture until completely smooth. (Alternatively, use a blender to puree the soup in batches, then return to the pot.)
Bring the soup to a simmer. Stir in lemon juice and adjust seasonings to taste. Ladle the soup into bowls and top with cheese and yogurt.
Per serving (4 servings). Amount Per Serving: Total Calories 116, Total Fat 6g, Total carb. 14g, Protein 4g
November 17, 2017
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