Fresh Asparagus Soup

    (642)
    35 mins

    A creamy asparagus soup accented with yoghurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soya products to make this recipe vegan.


    595 people made this

    Ingredients
    Serves: 4 

    • 500g fresh asparagus
    • ¾ cup chopped onion
    • 1¾ cups (330ml) vegetable stock
    • 20g butter
    • 1½ tablespoons plain flour
    • 1 teaspoon salt
    • 1 pinch ground black pepper
    • 1 cup (250ml) soya milk
    • ½ cup natural yogurt
    • 1 teaspoon (5ml) lemon juice
    • ¼ cup grated Parmesan cheese (optional)

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place asparagus and onion in a saucepan with 1/2 cup (125ml) vegetable stock. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
    2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
    3. 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.
    4. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups (310ml) vegetable stock and increase the heat. Continue stirring until the mixture comes to a boil.
    5. Stir the vegetable puree and milk into the saucepan.
    6. 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.

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    Reviews and ratings
    Global ratings:
    (642)

    Reviews in English (476)

    by
    311

    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 had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.  -  11 Aug 2006  (Review from Allrecipes US | Canada)

    by
    198

    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 puree from the blender. To make it easier and quicker, I'd recommend chopping the asparagus into small pieces (inch or two is good), and cook veggies with the lid on to reduce evaporation. Loved it!!  -  19 Apr 2004  (Review from Allrecipes US | Canada)

    by
    139

    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 fancy - but it saves a bunch of time on this recipe. After I've steamed the veggies, I take a small bit of the withheld broth, mix it with the flour, salt, pepper, and butter in a pan, and cook the roux. Then, I simply put the roux in the pot with the veggies, add the milk and extra broth, and use the immersion blender to mix the whole thing up. It easily purees the veggies. I add the yogurt and lemon at the very end. Delicious, and it seems to be as tasty as the original recipe. Mary  -  11 Mar 2007  (Review from Allrecipes US | Canada)

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