Asparagus Soup

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.