Description
A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
Ingredients
- 1 pound fresh asparagus
- ¾ cup chopped onion
- ½ cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 ¼ cups vegetable broth
- 1 cup soy milk
- ½ cup yogurt
- 1 teaspoon lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil
- reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour
- salt
- and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture
- followed by lemon juice. Stir until heated through
- then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4