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!
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 the 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 the must-have sourness. No processed heavy creams in my Mediterranean recipes, please. Thank you!
Pair your asparagus soup with dry white wine like Sauvignon Blanc and enjoy the unique combination of mild, slightly bitter and fruity flavors.
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 the herbs, spices, or more greens. My favorite one is dried coriander leaves which I love because of their delicate flavor.
To further thicken your asparagus soup use more potato.
- 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 teaspoon dried coriander leaves or fresh coriander (optional)
- Kosher salt and freshly ground black pepper, to taste
- In a large pot over medium heat, add olive oil and lightly sauté onion until soft.
- 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 coriander leaves (optional).
- Serve with dry white wine.