Spring Asparagus Soup

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.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 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


  • 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.