asparagus soup

I can’t remember where I found this recipe, but it’s been saved in my “keepers” folder for a while.  The original recipe calls for leek and a few other things that I didn’t happen to have around.  So I made a substitution, an addition, and … well … yum! The photograph above doesn’t adequately show the complete yumminess that is this soup. It’s light and full of the flavor of asparagus – that fresh, green, springy flavor that just can’t be found anywhere else.

So here’s how to make this wonderful soup. I started with about half an onion, chopped fine, and a clove of garlic, which I minced:

The original recipe called for 1 medium potato. I happened to have smaller Yukon golds around, so I chopped up two of them, coming to a little over 1 cup of potato

In the meanwhile I sauteed the onion and the garlic in about a tablespoon of butter:

I stemmed and chopped about a pound of fresh asparagus:

Then I added the potatoes and the asparagus to the onion and stirred it around a bit:

Finally add 4 full cups of chicken broth and bring to a boil. Reduce to a simmer and cook for about 15 mins. Then puree (I used a stick blender – but you could use a blender or a food processor).

Finally I added about 1/2 a cup of greek yogurt for the creaminess and richness:

And I wound up with this – a pale green soup, full of the flavor of asparagus and slightly tart from the yogurt.

I’m thinking that this would also be excellent served chilled, with a dollop of sour cream or Greek yogurt on the top.

[Find this post on Tastespotting and on Foodgawker]