Creamy Fresh Asparagus Soup

Name: Creamy Fresh Asparagus Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
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 zest

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 6 servings.

Tangy lemon and sweet tarragon give this creamy asparagus soup a springtime flavor you’ll savor and share. —Stacy Mullens, Gresham, Oregon

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 zest

Directions

1. 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.
2. 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.
3. Process in batches in a blender until smooth. Serve with yogurt and lemon zest.

Nutrition Facts

1 cup with 2 teaspoons yogurt: 91 calories, 5g fat (3g saturated fat), 13mg cholesterol, 720mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 5g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.