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.
- 1/4 cup extra-virgin olive oil, plus more for drizzling
1 large shallot, thinly sliced
Pinch of crushed red pepper flakes
1 pound asparagus, trimmed, chopped
4 cups vegetable stock, preferably homemade
1 cup loosely packed spinach leaves
1/2 cup full-fat Greek yogurt
- 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.
- 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).
- Ladle soup into bowls, drizzle with olive oil, and serve.
- Soups/Stews, Cream
- North American
- Serves 3-4