Asparagus Yogurt Soup Recipes

GREEK YOGURT CREAM OF ASPARAGUS SOUP

Steps:

• Spray medium pot with olive oil spray.
• Grill onion over medium heat till soft.
• Add chicken stock.
• Snap asparagus into small pieces, getting rid of woody ends and add to pot.
• Place lid on pot and bring to boil.
• Simmer for 15 minutes.
• Take off heat and either blend in blender or use hand blender to blend smooth.
• Add Greek yogurt and milk blend smooth.
• Heat for a bit longer if you want to serve warm or place in fridge to serve cold.

CREAM OF ASPARAGUS SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ASPARAGUS-YOGURT SOUP

Steps:

• Heat oil in a large Dutch oven. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add broth and simmer for 20 minutes, until vegetables are softened. Add parsley and cook and additional 5 minutes. Transfer soup to a blender (or food processor) and puree until smooth. You may need to do this in two stages. Return soup to Dutch oven, add yogurt and stir on low heat until blended.

ALMOST RAW ASPARAGUS SOUP WITH YOGURT AND ALMONDS

Steps:

• Preheat the oven to 400 degrees F.
• Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
• Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
• Divide the soup among bowls and garnish with the Greek yogurt and almonds.

CREAM OF FRESH ASPARAGUS SOUP II

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

ASPARAGUS SOUP WITH DILL

Steps:

• Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
• Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
• Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
• To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.

FRESH ASPARAGUS SOUP

Steps:

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

CREAMY FRESH ASPARAGUS SOUP

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender., Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove soup from heat; cool slightly. Stir in lemon juice, tarragon, salt and pepper., Process in batches in a blender until smooth. Serve with yogurt and lemon zest.

FRESH ASPARAGUS SOUP

Steps:

• Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
• Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
• Reserve a few asparagus tips for garnish; place remaining vegetable mixture in an electric blender and puree until smooth.
• Melt margarine in the pan that was used for simmering the asparagus and onions.
• Stir while sprinkling flour, salt, and pepper into the margarine; do not let the flour brown.
• Allow the mixture to cook only 2 minutes.
• Stir in remaining 1 1/4 cups vegetable broth and increase the heat; continue stirring until the mixture comes to a boil.
• Stir the vegetable puree and soy milk into the saucepan; whisk soy yogurt into the mixture, followed by lemon juice.
• Stir until heated through, then ladle into bowls.
• Garnish with reserved asparagus tips; sprinkle with Parmesan soy cheese if desired.
• Note: Some reviewers also recommended using vanilla soy milk and/or yogurt if you like your soups sweet!

ASPARAGUS WITH YOGURT DIP

Steps:

• In a bowl, combine 1/2 cup plain, low-fat yogurt, 1 tablespoon chopped fresh mint leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper. Serve chilled steamed asparagus with dip.

ASPARAGUS SOUP

Steps:

• Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
• Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.