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Fresh asparagus soup
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.
Ingredients
Serves: 4
- 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
- 125ml yoghurt
- 1 teaspoon lemon juice
- 4 tablespoons grated Parmesan cheese
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
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.
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Reviews & ratings
Average global rating:
(659)
Reviews in English (492)
This was amazing. Didn't change a thing. I hadn't made soup before and found this is really easy and yummy. - 21 Sep 2011
This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers. - 11 Aug 2006 (Review from Allrecipes US | Canada)
Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good puree from the blender. To make it easier and quicker, I'd recommend chopping the asparagus into small pieces (inch or two is good), and cook veggies with the lid on to reduce evaporation. Loved it!! - 19 Apr 2004 (Review from Allrecipes US | Canada)