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Asparagus Soup

Asparagus Soup

Adapted from Martha Stewart

Notes

Gently reheat leftovers (don't let them come to a boil) as the yogurt can curdle if overheated. To make this soup vegan, omit the Greek yogurt, and instead add acidity with 1/2 teaspoon lemon zest plus the juice of 1/2 a lemon.

Asparagus Soup

Ingredients

  1. 1/4 cup extra-virgin olive oil, plus more for drizzling
    1 large shallot, thinly sliced
    Pinch of crushed red pepper flakes
    Kosher salt
    1 pound asparagus, trimmed, chopped
    4 cups vegetable stock, preferably homemade
    1 cup loosely packed spinach leaves
    1/2 cup full-fat Greek yogurt

Directions

  1. In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add chopped asparagus, and cook for 1 minute. Stir in broth and bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Remove from heat; add spinach.
  2. Carefully transfer to a blender, add remaining 2 tablespoons oil and Greek yogurt, and blend until smooth. Season to taste with salt (1 teaspoon kosher salt was just right for us).
  3. Ladle soup into bowls, drizzle with olive oil, and serve.
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