Creamy, dreamy asparagus soup. This soup is amazing, and so creamy, but not loaded with calories. It’s a perfect late winter or spring time soup. As soon as asparagus is in season in your area you should really try it. That is if you like asparagus, of course. It’s made with yogurt, a hint of lemon and thyme.
I paired this soup with a simple panini for dinner. It was also perfect by itself for a light lunch the next day.
This soup was also featured on Tablespoon.com, along with 1 more amazing soup recipe I will be sharing very soon!
Yield: Serves 4
2 lbs fresh asparagus, chopped
1 medium onion, chopped
3 medium stalks celery, chopped
2 quarts chicken stock
1 teaspoon dried thyme
1 teaspoon lemon zest
3 teaspoons lemon juice
1 cup plain yogurt
1 tablespoon olive oil
Preheat a large soup pot. Drizzle pot with 1 tablespoon olive oil. Add fresh asparagus, onion and celery. Saute until asparagus is bright green.
Add chicken stock and thyme. Bring to a boil and reduce to medium heat. Boil until vegetables are very tender.
Using an immersion blender or regular blender, puree soup.
Add yogurt and lemon juice. Heat through and serve.
This post sponsored by Tablespoon.com
