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My review
Fresh Asparagus Soup
Nanook
"A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan."
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Ingredients
30 m servings 167 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 167 calories; 6.7 g fat; 18.7 g carbohydrates; 9.7 g protein; 15 mg cholesterol; 967 mg sodium. Full nutrition
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Reviews
Read all reviews 476635 Ratings
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Most helpful positive review
8/11/2006
This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it h...
Most helpful critical review
2/3/2012
All you can taste is the soy milk...what a waste of good asparagus! Would otherwise be worth eating.
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8/11/2006
This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it h...
4/19/2004
Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good...
3/11/2007
This is EXCELLENT! I've made it maybe 6 times, and every time, I surprise myself with how good it is. I bought an immersion blender recently. It's just the $13 Proctor Silex model - nothing f...
4/10/2006
I made this for a group of 7 people. One of them didn't like asparagus but decided to try it anyway. My daughter said "no way, not eating it". Well they all ate it and loved it! I doubled the ba...
9/14/2005
Excellent!!!! Followed directions to a t.......made another batch using broccoli, came out even better than asparagus. Will definatly use recipe again and again.
6/1/2006
Thought the soup was great and very easy to make. If you have an immersion hand blender it's even easier. I didn't have any trouble with stringy asparagus because I cut it up into small pieces...
4/12/2006
Immersion aka stick blender made this soup smooth and creamy. Simply added the flour, salt and pepper to the cooked onion and asparagus and stired. Then added everyting else and blended. Wonder...
3/23/2009
Delicious! I used 2% milk instead of soy and used 1/8 tsp onion powder instead of regular onion. I also only pureed 3/4 the asparagus and cut the rest in 1 inch sections and added it to the mixt...
4/10/2003
Good, but you really need a powerful food processor or blender. Mine just didn't really get the job done, and while the flavor was good, the texture was awkward. The yogurt, lemon, and cheese ...