I love asparagus, also known as "the stinky pee" vegetable in our home. (The chemical reactions in digestion cause our urine to produce a heavy ammonia odor- and I mean FAST! Now back to my soup.)
I have read a couple of different recipes lately for asparagus soup, and I decided to ‘blend’ a few together to make my own. When I explained what I was making to my bride, well, her enthusiasm wasn’t exactly shining through. After I served her bowl, she wanted to make sure there was enough for her lunch the next day! As a dinner soup, it doesn’t have enough sustenance, although it would be a great soup to pair with a small sandwich.
2 lbs. Asparagus
1 lg. sweet onion, chopped
3 tbsp. Brummel & Brown (margarine/yogurt)
3 cups 99% FF chicken broth
1 cup almond milk
6 oz. Plain fat free yogurt
Fresh lemon juice from one lemon
Ground black pepper and salt to taste
What to do-
Remove the tough bottoms from asparagus stalks.
Rinse the asparagus tips (reserve some for garnish). Place asparagus in a large pot with onion, margarine, chicken broth and milk.
Cook over medium heat until asparagus is very tender (about 20 minutes). Add freshly ground black pepper and salt to taste.
Purée the soup in batches using a blender or food processor until smooth. (Use care with hot liquids)
Pour into a bowl, and whisk in yogurt and a squeeze of lemon juice. Garnish with asparagus tips.
Approximate Calories: 100 per cup. (Estimate is high, but not off by much)