Tuesday, April 12, 2011

Creamy Asparagus Soup

Holy heavens...so good. So. Good. I'm trying to eat less processed and more natural foods (you know, things that come from the Earth...novel concept!), so I've been searching for some creative ways to cram in the veggies. This soup is absolute perfection. It's a great way to use up some of that beautiful spring asparagus which seems to be on sale everywhere.

Creamy Asparagus Soup (recipe source: Tasty Kitchen)
(I adapted the recipe a smidge.)

2 tbsp butter
1 whole onion, chopped (Don't worry about getting the pieces small...you're going to blend it all up anyway.)
2 lbs asparagus
1 can white beans, drained (I used Great Northern beans...any white beans would work.)
6 cups chicken stock (I had only 4 cups of stock, so I supplemented with 2 cups of broth. Worked like a charm.)
2 pinches cayenne pepper
1/3 cup plain greek yogurt
1 whole lemon
salt & pepper to taste

*In a large pot or Dutch oven (the same one you'll use for the soup), saute the onion in butter 2-3 minutes.
*Cut the tips off the asparagus and reserve for garnish. Cut off and discard the tough bottom ends. Cut the rest of the asparagus into small pieces and add to the pot. Saute 3-5 minutes.
*Add beans, chicken stock, cayenne, salt, and pepper. Season to taste. Simmer uncovered 20 minutes.
*Remove from heat and use an immersion blender to blend it all up. Add the yogurt and blend until all is smooth. Add a squeeze of lemon (to taste...I used the whole dadgum lemon 'cuz it tasted so good with the asparagus).
*Return to heat. Add in the reserved asparagus tips and simmer for a few minutes. Eat it up!
(A couple of notes):
*The original recipe calls for bacon and tells you to cook the asparagus tips with the bacon and garnish. I thought the bacon was unnecessary so I left that step out. Do whatever you wanna do!
*You could add the asparagus tips at the beginning and blend up with the rest, resulting in a completely smooth soup. I personally like a little somethin' to chew on when I eat soup, so I like having some whole asparagus tips in mine.
*If you don't have an immersion blender, you could always let the soup cool a bit and throw it in your blender. The purpose of this step is to blend up the beans, which makes the soup thicker.

*I was surprised, but this soup is very filling. Must be the beans.

*I like yall too much to share the pictures I took of this. For a non-repulsive picture (you're welcome), head to the linked site.

*If you're looking for a tasty way to undo all this healthiness, head right on over here. Joanna puts my dinky little recipes to shame. If these are the kind of treats she brings, I want to be in her next Bible study!


  1. Looks really good. Thanks for sharing.

  2. That sounds amazing, very creamy. Love spring!

  3. It's easy, yummy, and healthy...can't beat that with a stick! Thanks for the comments, friends :)


    (Greg, thanks for stopping by. Nice to "meet" ya!)


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