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Asparagus Soup Recipe

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This recipe for Asparagus Soup, by , is from A Collection of Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Thomas


1 lb fresh asparagus
3/4 c chopped onion
1/2 c. chicken or vegetable broth
1 T butter
2 T flour
1 tsp salt
pinch ground black pepper
1 1/4 c. chicken or vegetable broth
1 cup milk
1/2 cup plain Greek yogurt
1 tsp lemon juice
1/4 c grated Parmesan cheese

Saute onions in a small amount of butter. Place asparagus and onion in a saucepan with 1/2 cup broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender (or use an immersion blender) and pure until smooth.
Melt butter in the same pan. Stir while sprinkling the flour, salt and pepper into the butter. Don't let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 c broth and increase the heat. Continue stirring until the mixture comes to a boil
Stir the vegetable puree and milk into the saucepan. Whisk yogurt & lemon juice into the mixture. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese, if desired.




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