Fresh Asparagus Soup
"I haven't tried this yet, but it came to my inbox today and I wanted to share it. It looks like a creamy and delicious soup, and I didn't even have to modify much to make it dairy-free. I love the additions of yogurt, lemon, and parmesan cheese! It's from Nanook at Allrecipes.com."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb fresh asparagus
- 3⁄4 cup chopped onion
- 1⁄2 cup vegetable broth
- 1 tablespoon soy margarine or 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 1⁄4 cups vegetable broth
- 1 cup plain soymilk or 1 cup milk
- 1⁄2 cup plain soy yogurt or 1/2 cup yogurt
- 1 teaspoon lemon juice
- 1⁄4 cup grated vegan parmesan cheese or 1/4 cup parmesan cheese
directions
- 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 margarine in the pan that was used for simmering the asparagus and onions.
- Stir while sprinkling flour, salt, and pepper into the margarine; 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 soy milk into the saucepan; whisk soy yogurt into the mixture, followed by lemon juice.
- Stir until heated through, then ladle into bowls.
- Garnish with reserved asparagus tips; sprinkle with Parmesan soy cheese if desired.
- Note: Some reviewers also recommended using vanilla soy milk and/or yogurt if you like your soups sweet!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Oh, this was very good! I had a dinner party for 11 of my friends, and I wasn't expecting it to be well received (the chances of a 21 year old guy digging asparagus soup don't seem good). But everyone loved it!! Great texture, and suprisingly no too asparagus-y -
This is a great spring soup recipe! I'd just made a batch of homemade yogurt, and was looking for a way to use up last night's steamed asparagus. This made a creamy, yet light soup. I'm going to try what's leftover chilled--bet it will be quite refreshing! Thanks for sharing! -
Excellent - delicious, creamy soup with a wonderful slightly tangy flavor.I think the yogurt makes all the difference here. I love asparagus soups, and have tried many - this version is great. Note: I used the whole milk options, although I used fat free plain yogurt. I also carefully measured the salt, and it was the perfect amount.
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
