Creamy Asparagus Soup
User Reviews
4.5
Creamy Asparagus Soup
Description
Creamy Asparagus Soup begins with leek and garlic sautéed in olive oil until softened, then asparagus pieces and frozen peas are added along with vegetable or chicken broth and water. The mixture simmers until the asparagus is very tender, ensuring the vegetables’ delicate flavors meld well into the broth.
After simmering, the soup is puréed to a smooth consistency and stirred with plain Greek yogurt to introduce creaminess without overpowering the fresh vegetables. Seasonings like kosher salt, black pepper, and optional red pepper flakes adjust the flavor profile. Shaved or grated Parmesan cheese added on top introduces a sharp, savory contrast.
The result is a comforting soup with a silky smooth texture that highlights mild sweetness from the peas and fresh vegetal notes of asparagus, balanced by gentle garlic and leek undertones.
When blending the hot soup, care should be taken to cool slightly, blend in small batches with a vented lid, and exercise caution to avoid steam buildup. This helps produce a safe and well-puréed result.
Ingredients
- 1 leek cleaned and thinly sliced
- 1 clove garlic minced
- 1 1/2 pounds asparagus woody ends broken off and cut into 1-2 inch pieces
- 1/2 cup peas frozen
- Pinch red pepper flakes optional
- salt Kosher, to taste
- black pepper Kosher, to taste
- 4 cups vegetable broth or chicken broth, low sodium
- 1 cup water
- 1 cup Greek yogurt Low fat or full fat, plain
- Parmesan Cheese shaved or grated, for topping the soup
Instructions
- Heat a the olive oil in a large pot over medium-high heat. Add in the leek, garlic, red pepper flakes, salt and pepper and sauté for 3 minutes or until the leek starts to soften.
- Add in the chopped asparagus and sauté another 3-4 minutes. Add in the frozen peas, chicken or vegetable broth and water and bring to a boil. When the soup is boiling, cover with a lid, lower the heat to medium-low and simmer for 20 minutes or until the asparagus is very tender.
- Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth. Stir in the Greek yogurt and season with more salt and pepper. Serve the soup topped with Parmesan cheese.
Notes
- Let the soup cool 5 minutes before blending to prevent steam buildup and potential splashing.
- Fill the blender only halfway and leave a corner of the lid slightly open, covered with a towel, to release steam safely.
- Pulse the blender a few times before running it fully to avoid sudden splashes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Cholesterol | 3mg | 1% |
| Sodium | 30mg | 1% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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