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Creamy Fresh Asparagus Soup

 Creamy Fresh Asparagus Soup
Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. — Stacy Mullens, Gresham, Oregon
6 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 2 tablespoons butter
  • 2 pounds fresh asparagus, trimmed, peeled and coarsely chopped
  • 1 large sweet onion, coarsely chopped (about 2 cups)
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon minced fresh tarragon
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon grated lemon peel

Directions

  • 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 peel. Yield: 6 servings.
Nutritional Facts: 1 cup with 2 teaspoons yogurt equals 91 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 720 mg sodium, 9 g carbohydrate, 2 g fiber, 5 g protein.