Creamy Fresh Asparagus Soup
Total Time: 40 Minutes
Prep: 20 Minutes
Cook: 20 Minutes
Ingredients:
-
- 2 Tbsp butter
- 2 lbs fresh asparagus, trimmed, peeled, and coarsely chopped
- 1 large sweet onion, coarsely chopped (about 2 cups)
- 1 carton (32 oz) reduced-sodium chicken broth
- 1 Tbsp lemon juice
- 1 tsp minced fresh tarragon or 1/4 tsp dried tarragon
- 3/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1/4 cup plain Greek yogurt
Yield: 6 Servings
Directions:
- In a Dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender.
- Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove from heat; cool slightly. Stir in lemon juice, tarragon, salt, and pepper.
- Process in batches in a blender until smooth. Serve with yogurt and lemon peel.