I was force fed asparagus growing up so, naturally, I grew up hating it. I was always told that as you get older you start to like foods that you once hated, so one day during college I picked up a bunch of asparagus and put the myth to the test with this creamy asparagus soup recipe that I had found.
I’ve made this recipe 2 or 3 times, and it's been a hit with everyone who has tried it, even with those who don't like asparagus (including myself). I stopped using exact measurements because I found that the recipe is pretty forgiving if you have a little more asparagus, or a little less yogurt. Once you feel comfortable with the recipe, feel free to experiment (I added kale, for instance). I usually add a bit more lemon than what it calls for, and I substitute regular yogurt with Greek, so you can use either. Also, the soup can be served cold or hot/warm, so it’s perfect for every kind of weather!
Sorry for the image quality. It's from a few years back when I first made it. I'll upload a new and better one when I make it again. Asparagus garnish is optional.
Ingredients: 1 lb asparagus ¾ chopped onion ½ cup vegetable broth 1 tbsp butter 2 tbsp flour 1 tsp salt 1 pinch black pepper 1 ¼ cup veggie broth 1 cup soy milk ½ cup Greek yogurt 1 tsp lemon juice ¼ cup grated Parmesan
Directions:
In a large skillet, combine asparagus, onion and ½ cup veggie broth. Bring to a boil, reduce heat to low, and let simmer until the asparagus is tender (15-20 minutes). Once tender, place the entire contents of the skillet (do not wash it) into a blender and puree until smooth. In the same skillet, melt butter on low heat and whisk while sprinkling in flour, salt and pepper. DO NOT LET THE FLOUR BURN and allow it to cook for only 2 minutes. Stir in remaining 1 ¼ cups veggie broth and increase the heat. Continue stirring until it comes to a boil. Whisk in the veggie puree and milk into the skillet. Add yogurt and lemon juice. Whisk until heated through, then serve with some sprinkled Parmesan cheese.
Recipe from allrecipes