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These cooler days have gotten us in the mood for a delicious, comforting soup. Not wanting to ruin our diet for the week  healthy lifestyle, we remembered this soup that garnered one of our most desired comments when we try new recipes – “THIS is restaurant quality.” Those are the words we love to hear and that is exactly what Cindy got when she first made this soup back in 2005.

Fresh Asparagus Soup | AllRecipes.com
This creamy asparagus soup is accented with yogurt, lemon and Parmesan cheese. It was originally a vegetarian recipe and it can easily be made vegan by substituting with soy products. It’s creamy and delicious, and the perfect addition to your fall menu.

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Start by placing the asparagus and onion in a saucepan with 1/2 cup broth.

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Using an immersion blender, puree the mixture. No immersion blender? Transfer to a blender and blend until smooth.

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Stir in remaining 1 1/4 cups broth and increase the heat. Continue stirring with a whisk to remove lumps. Stir until the mixture comes to a boil.

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Stir in the vegetable puree and milk in to the saucepan. We swear the soup tastes way better than these pictures look!

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Continue to stir the soup until heated through and ladle into bowls. Garnish with some fancy asparagus tips and sprinkle with Parmesan cheese. Everything is better with cheese.

Here’s the recipe:
Ingredients
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

Directions
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Recipe makes 4 servings.

Nom. nom. nom.