Puree of Asparagus Soup with Parmesan Twist
Submitted by UltimateChefAmerica
A silky pureed asparagus soup lightened with yogurt and brightened with lemon, finished with parmesan and a crisp parmesan twist. An elegant, fresh-tasting vegetarian starter for spring.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
55 minSpring’s best vegetable gets the spotlight in this smooth, pale-green asparagus soup, a refined starter that tastes far fancier than it is to make.
Simmering the asparagus and onion in broth just until tender, then pureeing, captures their fresh, grassy flavor without dulling it. Save the tips for garnish, as the recipe does, so you get a pretty, textural bite on top of the velvety soup.
A roux thickens the base into something with body, while milk and a swirl of plain yogurt keep it creamy but lighter than a cream-heavy version. The yogurt also adds a gentle tang that a squeeze of lemon picks up and amplifies, keeping the soup bright rather than heavy.
Parmesan stirred in adds savory depth, and the crisp parmesan twist on top is a simple, elegant finish with a little crunch.
Chef Tips
- Simmer the asparagus only until just tender to keep its fresh color and flavor; overcooking turns it drab.
- Cook the roux two minutes without browning so the soup stays pale and loses any raw-flour taste.
- Add the yogurt and lemon off a hard boil and don’t boil it again afterward, or the yogurt can curdle.
- Reserve the tender tips for garnish for color and texture.
Variations
- Stir a handful of baby spinach or peas in before blending for an even greener soup.
- Swap the yogurt for creme fraiche or a splash of cream for a richer bowl.
- Top with toasted almonds or a drizzle of good olive oil.
Ingredients
Directions
Place asparagus and onion in a saucepan with ½ cup of vegetable broth. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve asparagus tips for garnish. Place remaining vegetables in blender and purée until smooth.
Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter. Allow to cook for two minutes but do not let the flour brown.
Stir in the remaining 1¼ cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable purée and milk into the saucepan.
Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through.
Before serving garnish with a ½ Tsp of sour cream, asparagus tips and parmesan twist.
Recipe Serves: 6 - 8.0 oz Servings
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Comments
1 Tablespoon of Salt is way too much.
Maybe it should be 1 Teaspoon of Salt. But do I know I made this soup and it was too salty.
timoo7