This lighter version of Asparagus soup is just perfect for spring.
- 1 tablespoon extra virgin olive oil
- 1 cup finely chopped yellow onion
- 2 medium Yukon gold potatoes — peeled and cut into 1/2-inch dice (about 10 ounces)
- 2 cloves garlic — minced
- 3 cups low-sodium vegetable broth — or chicken broth
- 2 pounds asparagus — trimmed and cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Greek yogurt or any thick yogurt (do not use non fat as it may curdle
- Heat olive oil in a Dutch oven or similar medium/large saucepan over medium heat. Add onions and potatoes cook, stirring occasionally, until the onions begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, asparagus, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes.
- With an immersion blender, puree the soup until smooth. (You can also carefully transfer it to a blender or food processor in batches and blend it that way. Be careful as hot soup tends to splatter!) Return the blended soup to the pot and let cool a few minutes. Stir in the Greek yogurt, then season to taste with additional salt and pepper.
- Serve hot. You can also top with crumbled bacon, a sprinkle of fresh chives, or an extra dollop of Greek yogurt as desired.
Recipe adapted from https://www.wellplated.com/cream-of-asparagus-soup/