Spring Asparagus Soup

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In February, the first asparagus comes in with a taste of spring. This pureed soup can also be made with other vegetables, like sugar-snap peas or baby peas.

Difficulty: Easy

Hands-on: 15 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 3 scallions, chopped
  • ½ cup finely chopped sweet onion
  • 1 clove garlic, peeled minced
  • 2 small potatoes, peeled and chopped
  • 1 lb. asparagus
  • 4 cups low-sodium chicken broth
  • 1 Tbsp. lemon juice
  • 1 tsp. grated lemon zest
  • 2 Tbsp. minced thyme leaves, divided
  • ⅛ tsp. ground white pepper
  • 1 cup fat-free half-and-half
  • ¼ cup plain low-fat Greek yogurt

Directions

  • In large soup pot, heat olive oil over medium heat. Add scallions, sweet onion, and garlic; cook and stir for 3 minutes. Then add potatoes; cook and stir for 5 minutes longer.
  • Snap the asparagus spears and discard ends. Chop asparagus into 1" pieces and add to pot along with broth. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
  • Using an immersion blender, puree the soup until smooth. Add lemon juice, lemon zest, 1 tablespoon thyme, pepper, and half-and-half. Heat until steaming. Top soup with Greek yogurt and remaining thyme.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. olive oil
  • 3 scallions, chopped
  • ½ cup finely chopped sweet onion
  • 1 clove garlic, peeled minced
  • 2 small potatoes, peeled and chopped
  • 1 lb. asparagus
  • 4 cups low-sodium chicken broth
  • 1 Tbsp. lemon juice
  • 1 tsp. grated lemon zest
  • 2 Tbsp. minced thyme leaves, divided
  • ⅛ tsp. ground white pepper
  • 1 cup fat-free half-and-half
  • ¼ cup plain low-fat Greek yogurt

Directions

  • In large soup pot, heat olive oil over medium heat. Add scallions, sweet onion, and garlic; cook and stir for 3 minutes. Then add potatoes; cook and stir for 5 minutes longer.
  • Snap the asparagus spears and discard ends. Chop asparagus into 1" pieces and add to pot along with broth. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
  • Using an immersion blender, puree the soup until smooth. Add lemon juice, lemon zest, 1 tablespoon thyme, pepper, and half-and-half. Heat until steaming. Top soup with Greek yogurt and remaining thyme.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat2g
Saturated Fat1g
Cholesterol0mg
Sodium320mg
Total Carbohydrate13g
Dietary Fiber2g
Sugars4g
Protein5g