Spring Asparagus Soup

    Spring Asparagus Soup

    23saves
    30min


    598 people made this

    Asparagus is a wonderful flavour when cooked from fresh; this soup recipe also uses yoghurt, lemon and Parmesan cheese to create a rich and enjoyable meal.

    Ingredients
    Serves: 4 

    • 450g (about two bunches) fresh asparagus
    • 2 medium onions, diced
    • 1/2 cup (125ml) vegetable stock
    • 20g butter
    • 2 tablespoons plain flour
    • 1 teaspoon salt
    • 1 pinch ground black pepper
    • 1 1/4 cups (315ml) vegetable stock
    • 1 cup (250ml) milk
    • 1/2 cup (125ml) yoghurt
    • 1 teaspoon lemon juice
    • 30g grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place asparagus and onion in a saucepan with 1/2 cup of stock. Bring to a boil, reduce heat and let simmer until the vegetables are tender.
    2. Reserve a few asparagus tips for garnish. Blend remaining vegetable mixture until smooth.
    3. Melt butter in the saucepan 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 stock and increase the heat. Continue stirring until the mixture comes to a boil.
    4. Stir vegetable puree and milk into the saucepan. Whisk yoghurt 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.

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    Reviews (5)

    RaewynL
    by
    0

    This is good but make sure you get rid of the tougher "woody" ends of the asparagus before you start cooking. They have this natural breaking point; if you hold the asparagus spear and bend it will break at the point where the asparagus starts to be a bit tough. - 07 Oct 2008

    by
    0

    I made this last weekend when my daughter had a friend over who is allergic to dairy so I did the substitutions with soy products and it was just fine. We still had the parmesan tho:-) - 03 Oct 2008

    by
    0

    Altered ingredient amounts. Made it dairy free by using unsweetened soy milk and plain soy yoghurt. I puit in alittle more lemon juice cos the soy yoghurt was slightly sweetened - 03 Oct 2008

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