Asparagus Soup with Greek Yogurt. This post will be all about asparagus obsession. I love them so much that I could easily pair them with almost everything and eat them every single day and in every possible combination. Steamed, roasted, griddled, blanched, lightly fried, with meat, fish, eggs, other veggies, as a main dish, as a side dish, as a soup… Whoops, just got over-excited again! Sorry!Straight to the recipe, now.
WHY ARE PICKY-EATERS & ASPARAGUS HATERS GONNA LOVE THIS DISH
Sadly, my clan hates the distinctive taste that makes asparagus what they really are: outrageously delicious.
However, a stubborn creature like me never gives up. Over time and after hundreds of tests and asparagus-related recipe rejections, I came to the conclusion that a humble asparagus soup is the answer to my little problem.
Simple to make, ready in no more than 30 minutes, this soup is pure comfort in your bowl and an excellent anti-inflammatory and antioxidant food for your body. The combination of asparagus with potato and yogurt makes it picky-eaters and asparagus-haters friendly. Potatoes provide a starchy taste that takes the edge off that asparagus earthy, bitter, and salty (like) taste. Yogurt is an excellent (and healthy) ingredient for must-have sourness. No processed heavy creams and butter in my Mediterranean recipe, please. Thank you!
HOW TO SERVE ASPARAGUS SOUP WITH GREEK YOGURT
This soup could be an outstanding light dinner or lunch and you may enjoy it hot or chilled. Serve it with homemade crispy whole wheat bread and a crunchy pickled salad like this traditional Greek salad.
Pair your asparagus soup with dry white wine like Sauvignon Blanc and enjoy the unique combination of mild, slightly bitter and fruity flavors.
TIPS FOR THE PERFECT ASPARAGUS SOUP
The texture of the soup is entirely up to you. For a creamy, velvety soup use a hand blender or a common one. As always, you may add your personal touch and use herbs, spices, or more greens. My favorite one is garlic and chilly pepper flakes.
To further thicken your asparagus soup use more potatoes.
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Asparagus Soup with Greek Yogurt
- 2 lbs (2 bunches) 900g asparagus, tough ends snapped off
- 6 cups (1.5lt) reduced-sodium chicken or vegetable broth or water
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 medium potato, cut into cubes
- 2 tablespoons Greek yogurt
- 1-2 garlic cloves (optional)
- Salt and freshly ground black pepper, to taste
- Dried or fresh parsley or coriander leaves (optional)
- In a large pot over medium heat, add olive oil and lightly sauté onion and garlic until soft (garlic is optional).
- Add hot chicken or vegetable broth (or water). Cut the asparagus in half and add to the pot along with the cubed potato.
- Bring to a boil, cover and simmer over medium-low heat for more or less 20-30 minutes until asparagus and potato are tender. Season to taste. You may not need salt if chicken/vegetable broth is used.
- Remove from heat. Add yogurt and use either a hand blender or a common blender to puree until smooth.
- Add dried or fresh parsley or coriander leaves (optional).