Light Cream of Asparagus Soup
Imagine my surprise when I was strolling in the the produce section of the grocery store and found some mighty nice looking asparagus for a crazy $1.99 per pound. I snapped up three pounds without even thinking about it. Two pounds to make this satisfying soup and another pound – well, that’s yet to be determined.
I went to a favorite recipe source and started looking up Cream of Asparagus Soup since I’ve never made it before. I wanted a recipe that looked fairly easy. Nothing too weird. And reasonably healthy. After all, if you can’t be healthy eating soup, when can you be healthy? A soup like this makes a great light supper for a quiet evening at home in-between all the rich buffets and holiday dinners.
One recipe met most of my qualifications except it contained a lot of heavy cream. I decided to substitute Greek yogurt for the cream. Done. That was easy.
Also, it called for 5-6 cups of chicken stock. All I had in my cupboard was a one quart container. I decided to add a cooked diced potato. I figured it would make up for some of the missing stock, and, the starch in the potato would help thicken the soup as well.
The resulting soup was light, creamy and filled with fresh, green, asparagus flavor. Perfect with a little salad or a crusty piece of baguette. Slurp up!
Here’s the recipe:
- 1 medium onion, diced
- 2 tablespoons olive oil
- 2 pounds of asparagus, trimmed and cut in one inch pieces
- 4-cups of chicken stock
- 1 medium white potato, cooked and diced
- 1/2-cup Greek yogurt
- salt and pepper to taste
Saute onion on medium heat in a large, heavy bottomed saucepan. Add asparagus and chicken stock. Bring to a boil. Reduce heat. Add diced potato. Simmer for twenty minutes.
Using a slotted spoon remove 12 asparagus tips from the soup for garnish.
In small batches puree soup in the blender. Be careful as hot liquids in the blender can build up pressure. Once all the soup has all been pureed, add Greek yogurt and stir to combine until yogurt has blended completely with the soup. Add salt and pepper to taste.
Pour soup in four bowls. Garnish each bowl of soup with three of the reserved asparagus tips.