ASPARAGUS-YOGURT SOUP

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ASPARAGUS-YOGURT SOUP image

Categories     Vegetable     Vegetarian     Yogurt

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.

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