Simple Asparagus Soup

Julie Prior


Yummy...healthy...great summer indulgence!

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30 Min
30 Min
Stove Top


1 lb
asparagus, fresh
yellow onion
2 clove
1 small
russet potato
1 Tbsp
olive oil
1/2 Tbsp
3 c
vegetable or chicken broth
salt & pepper
a little greek yogurt or sour cream


Step 1 Direction Photo

1First chop up the asparagus (reserve about half of the tips), onion, garlic and potato (peel and wash it first). Prep work: check.

Step 2 Direction Photo

2In a medium pot heat the olive oil and butter over medium heat. Cook the onion until just softened (2-3 minutes). Add in the garlic, asparagus and potato. Cook until the asparagus begins to turn bright green (3-4 minutes). Season with a little salt and pepper and then pour in the broth. Allow to simmer for 20 minutes or until the potatoes can be easily sliced through with a knife. Now use your immersion blender to blend everything up. Or you can work in batches and puree in a blender (but be careful when transferring hot liquids).

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3In a small pot filled with 2-3 cups water blanch the reserved asparagus heads until bright green and cooked through but still crunchy. Drain and reserve. To serve garnish with a big dollop of greek yogurt and a few of the cooked asparagus heads.I highly recommend squeezing a little lemon juice over the top of the soup just before eating. I love how citrus can add just a little pop of flavor to veggies, salads and lots of soups. Yum!

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American