Yesterday I have found a half bunch of asparagus in the fridge so I decided I will cook creamy asparagus soup because this spring I haven’t made it yet. And it’s already summer.
I wanted to make low fat soup therefore I replaced the cream with yoghurt and the butter with olive oil.
500 g asparagus
1 medium-sized onion
1 tablespoon flour
2 tablespoon olive oil
8 dl vegetable stock
Salt, freshly ground pepper and nutmeg
1 cup of yoghurt
Wash, peel the asparagus, then cut them into 2-3 cm length pieces. Set aside some tips of them for later.
Get a large pan on the heat, add the olive oil. Gently fry the finely chooped onions, until soft without colouring. Add the asparagus, flour and simmer for a few minutes, then our the stock in the pan also. Cook for around 15-20 minutes or until the asparagus get soft.
Remove from the heat, mush the asparagus with a hand blender then pour it off through a strainer. Pour it back to the pan, spice the soup with the salt, pepper, nutmeg and put back on the heat. Add the yoghurt to the soup, bring back to the boil and simmer for a few more minutes.
Serve it warm or on hot summer days you can serve lukewarm. To serve, lay some tips of asparagus on the top of the soup.