Fresh Spring Asparagus Soup

Name: Fresh Spring Asparagus Soup
Ingredients: 1 Tablespoon Butter Or Oil; 1 whole Small Leek, Sliced In Half Moons (white Part Only); 1/2 whole Large Onion, Diced; 6-1/4 ounces, weight Yukon Gold Potatoes, Very Small Dice; 1-3/4 pounds, 2-7/8 ounces, weight Fresh Asparagus, Cut Into Small Chunks; 2 teaspoons Fresh Thyme; 2 teaspoons Fresh Rosemary; 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Low Sodium Chicken Or Vegetable Stock; 1/2 cups Plain Yogurt, Whole Or Half Fat; Fresh Ground Salt And Pepper To Taste

10 ingredients

5 steps

Ingredients

1 Tablespoon Butter Or Oil
1 whole Small Leek, Sliced In Half Moons (white Part Only)
1/2 whole Large Onion, Diced
6-1/4 ounces, weight Yukon Gold Potatoes, Very Small Dice
1-3/4 pounds, 2-7/8 ounces, weight Fresh Asparagus, Cut Into Small Chunks
2 teaspoons Fresh Thyme
2 teaspoons Fresh Rosemary
4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Low Sodium Chicken Or Vegetable Stock
1/2 cups Plain Yogurt, Whole Or Half Fat
Fresh Ground Salt And Pepper To Taste

Directions

1

1. In a large saute pan, heat oil or butter. Add leek, onion and potato and saute on medium heat until softened.
2

2. Add asparagus and herbs and saute another 1-2 minutes.
3

3. Add stock, bring to boil, reduce to simmer and simmer for about 10-15 minutes or until everything is tender enough to be put through a blender.
4

4. Blend in small batches (or use an immersion blender), adding yogurt and salt and pepper to each batch.
5

5. Serve garnished with additional yogurt if desired, but serve immediately. This soup is best consumed within a few hours of making it, but it will keep for a couple of days in the fridge (just with a stronger flavour).