Creamy Asparagus Soup
You don’t need heavy cream to make our delicious Creamy Asparagus Soup! Combine Greek yogurt and water to make the base and skip the extra calories. It’s warm, flavorful and satisfying as a side or a main course.
- Nonstick cooking spray
- 4 cups asparagus ends (cut into 1 inch pieces)
- 1 cup Fresh Cuts diced onion
- 2 tablespoons Fresh Cuts minced garlic
- 3 medium yukon gold potatoes (peeled and cut in half lengthwise)
- 5 cups water
- juice of 1/2 lemon
- 1/2 cup plain greek yogurt
- salt and pepper to taste
Spray a 6-quart pan with nonstick spray. Heat on medium high heat. Add onions and sauté for 1-2 minutes. Add asparagus and sauté an additional 6-8 minutes, until onions and asparagus begin to caramelize, stirring occasionally. Add garlic and salt; stir for about a minute. Add water and potatoes. Bring to a boil, reduce heat and simmer for 20-30 minutes until potatoes are tender and asparagus is soft.
In a blender, blend in small batches as hot liquid expands, or use an immersion blender and blend in pot. Strain the pulp. Return strained broth to the pot. Add lemon juice and Greek yogurt. Season with salt and pepper to taste.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.