Description
Delicious Cream of Asparagus Soup to Warm Your Soul
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup yellow onions
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- 1 bunch asparagus
- 4 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 tablespoon fresh dill
- 1 tablespoon fresh basil
- 1/2 cup Parmesan
- 2 tablespoons lemon juice
- 1/2 cup Greek yogurt
Instructions
- Melt the butter and olive oil in a large Dutch oven over medium heat. Add the chopped onions and cook until they soften and become translucent, about 10 minutes.
- Sauté the minced garlic and a pinch of red pepper flakes for about 30 seconds.
- Add the asparagus pieces, chicken broth, salt, pepper, and dried thyme. Cover the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 35-45 minutes until the asparagus is tender.
- Blend in batches by transferring the soup to a high-powered blender and puree until it’s creamy and smooth.
- Return the pureed soup back to the pot, and turn the heat to low. Stir in the Parmesan and the fresh herbs.
- Mix in the freshly squeezed lemon juice until well combined, followed by the Greek yogurt.
- Adjust the seasoning to taste, adding more salt, pepper, or lemon juice as desired.
- Serve warm and garnish with a sprinkle of extra Parmesan or fresh herbs.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Freeze for longer storage, but add yogurt after thawing for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg