Easy Asparagus Soup
This simple soup can be ready in about 30 minutes and takes full advantage of the flavor of asparagus. Fresh tarragon takes it up a notch. From Cooking Secrets for Men.
Yield: 4 people
Calories: 250kcal
Equipment
- Immersion blender would be helpful, but you can use a regular blender.
Materials
- 1 ½ lbs asparagus chopped and flower ends reserved
- 2-3 cloves of Garlic chopped
- 1 onion chopped
- 2 tbsp butter
- Fresh tarragon leaves or 1/2 tsp dried tarragon
- 4 cups vegetable or chicken stock
- Salt and pepper to taste
Instructions
- Melt butter in a large, deep skillet or pan over medium-high heat.
- Sauté chopped onions 4-5 minutes, until soft
- Break off bottom part of each asparagus stalk, and discard.
- Coarsely chop the asparagus stalks, leaving the flower ends whole.
- Set the flower ends aside for garnish
- Add chopped asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes.
- Sauté the garlic for 1 minute
- Add stock and some salt and pepper; bring to a boil,
- Reduce heat and simmer until asparagus is very tender, about 10 minutes.
- Using an immersion blender carefully purée the soup
- If soup is too thin, add the Greek yogurt.
- Adjust seasoning if needed.
- Put 3 or 4 asparagus flower ends in each soup bowls
- Ladle in the soup, and serve.
Video
Notes
Make sure you point the Immersion Blender away from you, when working with hot food.
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 42g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 380mg | Potassium: 571mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1011IU | Vitamin C: 44mg | Calcium: 5mg | Iron: 3mg