Creamy Asparagus Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash and trim the woody ends off each asparagus spear and cut into ½-1 inch pieces.

In a large pot, heat olive oil over medium heat and sauté the leeks until tender and fragrant, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant.

Add asparagus pieces, diced potato, vegetable broth, salt, pepper, and thyme.

Bring to a boil, then reduce heat and simmer until asparagus and potatoes are tender, about 15 minutes.

Remove from heat and let cool slightly.

Blend the soup until smooth using an immersion blender or in batches in a regular blender.

Return the soup to the pot, stir in heavy cream, and season with lemon juice, salt, and pepper to taste.

Reheat gently over low heat if necessary, without boiling.

Serve hot, garnished with fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens