TMB Studio
Creamy Fresh Asparagus Soup
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.
© 2024 RDA Enthusiast Brands, LLC