Cream of Asparagus Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, restaurant-quality cream of asparagus soup thickened with puréed asparagus and topped with Greek yogurt instead of heavy cream. Light yet rich, this elegant soup works as a starter or a gentle, satisfying lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, (chopped)
- 4-6 cloves garlic, (minced)
- pinch red pepper flakes
- 2 bunches asparagus (about 2 pounds) (woody ends discarded, cut into 1-inch pieces)
- 4 cups low-sodium chicken broth ((may sub vegetable broth))
- 1/2 teaspoon salt
- 1/4 tsp EACH pepper, dried thyme
- 1 TBS EACH minced fresh dill, minced fresh basil ((may sub 1 tsp EACH dried))
- 1/2 cup freshly grated Parmesan
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup 2% or full fat Greek yogurt ((do not use fat free or it's likely to curdle))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 756mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 557mg
- Calcium
- 150mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 756MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.