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Spring Asparagus Soup

April 27, 2011

Well it’s almost May so I think we can finally declare spring has arrived, barring any more freak snow showers that is!  What better way to greet spring than to enjoy one of my favorite spring vegetables: asparagus.  Hopefully those of you in cooler climates are starting to see your farmers’ markets open up and they will surely have this green treat in fast supply.

We had some leftover asparagus from dinner last week so I decided to make some asparagus soup.  It is a wonderful choice for a night when you want something light, but flavorful.  What’s even better, the recipe comes together in less than 30 minutes.  Serve it up with a small side salad or your favorite grilled cheese and you will have a great healthy supper.  And yes, I did just use the word supper.

Asparagus Soup With Lemon Yogurt
Yields: 4 Servings

4 tablespoons Butter
1 cup Shallot (sliced)
2 pounds Asparagus (trimmed, cut into 2 inch lengths )
2 teaspoons Ground coriander
3 1/2 cups Vegetable broth
1/4 cup Greek plain yogurt
1/2 teaspoon Fresh lemon juice
1/4 teaspoon Lemon peel (finely grated)

1. Melt butter in heavy large saucepan over medium heat.
2. Add shallots; sauté until soft, about 5 minutes.
3. Add asparagus and coriander; stir 1 minute.
4. Add broth; simmer until asparagus is tender, about 5 minutes.
5. Cool slightly.
6. Either work in batches and purée soup in blender or use and immersion blender in same pot.
7. Return soup to pot to rewarm.  Season to taste with salt and pepper.
8. Stir yogurt, lemon juice and lemon peel in small bowl.
9. Ladle soup into bowls, top with dollop of lemon yogurt.

Kate’s Thoughts

I personally prefer using plain yogurt in this recipe, but you could also use crème fraîche or sour cream.  The tang of the yogurt and lemon complements the asparagus quite well.  The original recipe resulted in more appetizer size portions, so I have adjusted the recipe for dinner portions.  The result is 4 1-cup dinner servings.

I was able to pick up some Meyer lemons at the farmers’ market this week and couldn’t resist using them in the yogurt.  I have a stack of recipes involving Meyer lemons, so I am so excited to see them in season!

Recipe adapted from Bon Appetit

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