Best Asparagus Yogurt Soup Recipes

Almost Raw Asparagus Soup with Yogurt and Almonds image

Provided by Melissa d'Arabian : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups low-salt chicken broth
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint leaves, chopped
1 tablespoon lemon zest
1/4 cup Greek yogurt, for garnish
2 tablespoons sliced almonds, roughly chopped, for garnish

Steps:

Preheat the oven to 400 degrees F.
Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
Divide the soup among bowls and garnish with the Greek yogurt and almonds.

Greek Yogurt Cream of Asparagus Soup image

Provided by unicornbeauty

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Steps:

Spray medium pot with olive oil spray.
Grill onion over medium heat till soft.
Add chicken stock.
Snap asparagus into small pieces, getting rid of woody ends and add to pot.
Place lid on pot and bring to boil.
Simmer for 15 minutes.
Take off heat and either blend in blender or use hand blender to blend smooth.
Add Greek yogurt and milk blend smooth.
Heat for a bit longer if you want to serve warm or place in fridge to serve cold.

Nutrition Facts : Calories 239, Fat 4.2, SaturatedFat 1.4, Cholesterol 12.7, Sodium 497, Carbohydrate 32.2, Fiber 4.9, Sugar 20.2, Protein 20.8

ASPARAGUS-YOGURT SOUP image

Yield Serves 6

Number Of Ingredients 10

2 tsp olive oil
1 1/2 pounds asparagus, cut into 2 inch pieces
1 medium onion, chopped
1 celery stalk, chopped
2 leeks, chopped (white part only) Can be omitted, use 2 stalks celery instead
1 medium potato, peeled and cut into 1 inch pieces
1/4 C (approximate) italian parsley
3 1/2 cups fat-free reduced sodium chicken broth (2 cans) or vegetable broth for vegan
1/2 cup plain yogurt
Sea salt & fresh ground pepper to taste

Steps:

Heat oil in a large Dutch oven. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add broth and simmer for 20 minutes, until vegetables are softened. Add parsley and cook and additional 5 minutes. Transfer soup to a blender (or food processor) and puree until smooth. You may need to do this in two stages. Return soup to Dutch oven, add yogurt and stir on low heat until blended.