Breadcrumbs

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:

    1. 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.
    2. 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.
    3. Process in batches in a blender until smooth. Serve with yogurt and lemon peel.

 

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