About this recipe:A creamy asparagus soup with yoghurt, lemon and Parmesan. Everyone who tastes this loves it! You can substitute soya products to make this recipe vegan.
500g fresh asparagus
1 onion, finely chopped
125ml vegetable stock
1 tablespoon butter
2 tablespoons plain flour
1 teaspoon salt
1 pinch ground black pepper
300ml (1/2 pint) vegetable stock
250ml soya milk or semi skimmed milk
1 teaspoon lemon juice
4 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Place asparagus and onion in a saucepan with 120ml vegetable stock. Bring the stock to the 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 butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 300ml vegetable stock and increase the heat. Continue stirring until the mixture comes to the boil.
Stir the vegetable puree and milk into the saucepan. Whisk yoghurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan if desired.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.