Spring Asparagus Soup

Name: Spring Asparagus Soup
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 2 cloves Garlic, Minced; 1 bunch (about 40 Small Spears) Asparagus, Woody Ends Broken Off, Cut Into 1-inch Pieces; 2 cups Vegetable Broth; 2 Scallions, Chopped; 1/4 cups (packed) Fresh Parsley; 1/2 Jalapeno, Diced; 1/2 cups Plain Greek Yogurt; Kosher Salt And Ground Black Pepper, To Taste

9 ingredients

4 steps

Ingredients

1 Tablespoon Extra Virgin Olive Oil
2 cloves Garlic, Minced
1 bunch (about 40 Small Spears) Asparagus, Woody Ends Broken Off, Cut Into 1-inch Pieces
2 cups Vegetable Broth
2 Scallions, Chopped
1/4 cups (packed) Fresh Parsley
1/2 Jalapeno, Diced
1/2 cups Plain Greek Yogurt
Kosher Salt And Ground Black Pepper, To Taste

Directions

1

In a stock pot, heat oil over medium heat. Add minced garlic and simmer until fragrant. Stir often to avoid browning the garlic. Add pieces of asparagus, followed by vegetable broth and a pinch of kosher salt. Bring to a simmer, and allow to simmer for approximately 5 minutes.
2

Remove the stock pot from the heat, allow to cool for 5 minutes or so, and carefully transfer the contents of the pot to a blender/processor. Do this in batches if you must.
3

Add spring onions, parsley, jalapeno, and Greek yogurt to the blender. Slowly and gradually blend the soup until smooth and velvety. Season with kosher salt and ground black pepper to taste.
4

Serve soup garnished with sprouts, croutons, a dollop of Greek yogurt, and fresh parsley.