Wednesday, April 1, 2015

Asparagus soup

Two pounds of beautiful, green asparagus were sitting in the refrigerator waiting to be eaten. I thought about asparagus omelets, thought about a quiche, thought about steaming them next to a piece of cooked fish or chicken, but none of these dinners materialized the way I expected.
Asparagus is not the kind of vegetable that does well with time. I knew I had to cook them soon and the perfect recipe that came to mind was a cream of asparagus soup that I used to make quite often in the past. I adapted this recipe to my own needs, substituting the crème fraîche or heavy cream with low fat yogurt. When you make it, you can decided for yourself what to choose.

 Asparagus Soup


  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 5 to 6 cups chicken broth
  • 1/2 cup crème fraîche or heavy cream(I substituted with low fat yogurt)
  • 1/4 teaspoon fresh lemon juice, or to taste


Cut stalks and discard and then chop all asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup with an immersion blender until smooth. Stir in yogurt, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with a dollop of yogurt and freshly grated black pepper.
Cooks' note: ·Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

It's a light, filling meal that rounds up with a salad, and of course, what else but crusty bread.