Tuesday, May 22

Asparagus Soup



Most soups I make need to simmer for at least an hour to bring out maximum flavor, but with all the great fresh produce out now there’s no reason that homemade soup can’t be a quick weeknight meal. I tend to eat asparagus year round, but the spring varieties have the most flavor and require very little seasoning or work to taste their best. This soup takes advantage of that by simply simmering the tips and stalks with a few extra ingredients until tender and ready to puree. I love the tang from the Greek yogurt and lemon, which makes this soup feel light and fresh enough for warm evenings. It would make a great first course at a dinner party, but I found that a large bowl of it and some crusty bread was more than enough food for supper.


Asparagus Soup with Greek Yogurt:

  • Heat 2 tbsp. olive oil in a small dutch oven over medium heat.
  • Add in 3 diced spring onions* and 1 diced ramp** and cook for 3-5 minutes, or until translucent.
  • Add in 2 lbs. chopped asparagus*** and cook for another minute or 2, then crank up the heat and add in a generous splash of cognac.
  • Season generously with salt and pepper, then add in 4 c. chicken stock and bring to a boil.
  • Lower the heat to a simmer and cook asparagus until tender, about 5-10 minutes depending on size.
  • Stir in a small handful of sliced fresh basil, then transfer the mixture to a blender.
  • Add in 1/4 c. low-fat Greek yogurt and puree soup til smooth.
  • Add the soup back to the pot and check for seasonings. Stir in the juice of 1/2 lemon.
  • To serve, divide into bowls and top with a spoonful of yogurt and a sprinkling of more basil.

Serves four - six (starter)
Serves two - three (main course)
*Can substitute for scallions.
**White and light green parts only. Can substitute for 2 cloves of garlic.
***Cut off the fibrous ends first.