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Creamy Asparagus Soup
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Description
Thick. Creamy. Tangy. Like butter on your tongue. And the asparagus flavor is apparent, obviously, but not over-powering. Really incredible.
Ingredients
- 2 pounds Fresh Asparagus, Tough Ends Removed, And Cut Into 1-inch Spears
- 1 whole Yellow Onion, Chopped
- 1 cup Chicken Broth
- 2 Tablespoons Unsalted Butter
- 4 Tablespoons All-purpose Flour
- 2 teaspoons Salt
- ⅛ teaspoons Ground Black Pepper
- 2-½ cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Plain Or Greek Yogurt (I Used Greek)
- ½ Tablespoons Lemon Juice
Preparation
Place asparagus and onion in a medium pot with 1 cup broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes. Then remove from heat and (carefully) place mixture in an electric blender and puree until smooth. You might want to let it cool a bit before doing this.
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.
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Haley on 12.15.2012
I went out to a restaurant the other night and had my first experience of asparagus soup and loved it! I can’t wait to make this because I’m officially obsessed with asparagus soup!