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Asparagus Soup

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Mondays are soup night in my apartment. Soup is just so comforting on a Monday night. Mandi and I get home from work and whip up a quick and delicious soup to comfort the pain of starting the work week. It is a great way to use up extra ingredients from cooking over the weekend, and it warms us up since there is no heating in our house! It gets pretty cold riding the moped home in this weather so a nice soup and an episode of '24' and we are feeling much better and ready to go back to work on Tuesday. This is a pretty healthy asparagus soup we made this past Monday. I usually use potatoes and yogurt to make a soup creamy instead of adding cream. It is healthier and makes the soup silky smooth.


To cut off the woody stumps, you can take each asparagus and snap it. Where it breaks is where the woody part ends. This is a bit annoying to me, so I just do one, then use it as a measure and cut the rest off with a knife. Don't throw those stumps away though! They have some good flavor in there.



When using homemade chicken stock, it's a good idea to boil it for 5 minutes before adding it to your soup. Alton says this kills most bacteria that might have slipped in there before it froze.



Throw your asparagus stumps in while it is boiling to get an extra flavor boost from them. Give this at least 10 minutes if you want to really extract the asparagus flavor.



Everything is ready to go.



Olive oil, then onions and salt. After 5 minutes, put the potatoes in.



5 minutes later, add the asparagus.



5 minutes later, add the garlic and thyme.



1 minute later, dump the stock.



Let it all simmer for 5 to 10 minutes. Salt if it needs it. Taste an asparagus to see if it is tender. You don't want to over cook them.



When it's pretty much ready, add the spinach. This is mostly for color but also adds a nutritious boost.





It took about 3 batches in the blender. Now we have some nice soup in the freezer too!





Whisk the yogurt in so it isn't clumpy.











Garnish with a drizzle of olive oil, spoon of yogurt, lemon zest, and raw tip of asparagus. Mandi also used parm but I didn't think it needed it.




Get chicken stock boiling with asparagus stumps
In another pot: Olive oil, then onions and salt. After 5 minutes, put the potatoes in.
5 minutes later, add the asparagus.
5 minutes later, add the garlic and thyme
1 minute later, dump the stock.
Let it all simmer for 5 to 10 minutes. Salt if it needs it. Taste an asparagus to see if it is tender. You don't want to over cook them.
Add spinach and cook one minute. Then blend it all up in the blender. Bring back to a simmer, then shut off heat and whisk in yogurt. Add some lemon juice. Garnish with yogurt, lemon zest, asparagus tip, and olive oil.


9 Comments

if you let me i would put parm in EVERYTHING! hehe

dan you are lame. what you dont have time to snap the asparagus individually? i hate when they do one and cut the rest of food network. each little guy wants to get judged individually! and the snapping sound is fun! also i happen to know that you DID NOT just cut the ones in these pictures because i did it and i remember snapping each one! :)

i mean i guess you COULD just cut them. but whats the rush? give it some love!

I'm with you on both of these Mand. I use parm on everything...and A LOT of it. It sometimes looks like a blizzard has passed over my food. I've also always liked asparagus but hadn't really ever cooked it myself. Dave showed me how to snap the ends off the first time we cooked it together...this was a very exciting day for me.

This sounds really yummy. We are a soup household as well so I will have to try this one out. I love that it is creamy with the yogurt instead of cream. I will also add some parm because that stuff is like crack to me.

Question: How much stock did you use? It looks like about 3 cups. Am I close? Thanks!

hmmm yes i think it was about 3 cups. maybe 4. somewhere in that range.

i'm helpful

I need to learn to like soup more!

Nom Nom Yummie!! I WILL be making this soon. We JUST used the rest of our fresh asparagus two days ago with basa fish... This looks SO yummie...do you mind if I put it on my blog with your info?

I was familiar with a similar recipe, I use "suero costeƱo" a sort of sour cream instead of yogurth.

yumers.

I stumbledupon your green mac & cheese last week and am loving all the recipes and humorous commentary on your site! I will definitely be trying this soup with the rest of the asparagus I bought yesterday!!!

This was great soup. my 7 year old daughter who does not normally eat asparagus loved this with garlic croutons on top!!! Rest of the family loved it too.

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