Asparagus Soup with Chimichurri

Name: Asparagus Soup with Chimichurri
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 shallot; ½ cup celery; 1 clove garlic; 3 cups broth; 1 lb asparagus; 3 T rice; salt; ½ cup Greek yogurt; ¼ cup parsley; 1 Tablespoon oregano; 2 cloves garlic; Pinch crushed black pepper; ¼ cup extra virgin olive oil; 1 Tablespoon red wine vinegar; ½ t salt

User Reviews

5

3 reviews

Excellent

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
203 kcal
Course
Soup
Cuisine
International

Asparagus Soup with Chimichurri

Holly Espinosa

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If sometimes creamed soups can feel bland, try this Asparagus Soup with Chimichurri Sauce. which adds a big herbal punch to a rich creamy soup!

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Ingredients

Servings

Asparagus soup

1 shallot chopped, about ½ c, or leek or small onion
½ cup celery chopped, or chopped celery root
1 clove garlic minced
3 cups broth
1 lb asparagus broken up, tough ends removed
3 T rice see note
salt pepper to taste
½ cup Greek yogurt optional, reduced fat

Chimichurri sauce

¼ cup parsley finely chopped, fresh
1 Tablespoon oregano fresh, finely chopped
2 cloves garlic minced
Pinch crushed black pepper
¼ cup extra virgin olive oil
1 Tablespoon red wine vinegar
½ t salt sea salt

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Instructions

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In a medium saucepan, sautee chopped shallot and celery until just tender. Add minced garlic and cook for another minute.
Add broth, asparagus and rice. Bring to a boil, then simmer for about 15 minutes until everything is tender.
While soup is cooking (or before if you prefer), make the chimichurri sauce. Mix the finely chopped herbs with the oil and vinegar. Salt to taste, then let sit for flavors to blend.
Once the asparagus and rice in the soup are tender, puree soup in a blender or using an immersion blender.
If using yogurt, mix a little warm soup in with the yogurt to temper it until well blended. Add back to the soup and stir or whisk to combine.
Serve warm dribbled with chimichurri sauce.

Notes

I used a natural white rice that was tender in the 15 minute cooking time. If you go with a longer cooking brown rice, adjust the simmer time accordingly.