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Asparagus Soup!


1 pound asparagus
1/2 yellow onion, chopped
2 cloves of garlic, minced
1 medium russet potato, peeled and chopped
1 tablespoon olive oil
1/2 tablespoon butter
3 cups vegetable broth
Salt & pepper
Greek yogurt
1 lemon


  1. Wash asparagus and snap off tough ends. Chop asparagus reserving about half of the tips.
  2. In a medium pot heat the olive oil and butter over medium heat. Cook the onion until just softened (2-3 minutes).
  3. Add in the garlic, asparagus and potato. Cook until the asparagus begins to turn bright green (3-4 minutes).
  4. Season with a little salt and pepper and then pour in the broth.
  5. Allow to simmer for 20 minutes or until the potatoes can be easily sliced through with a knife.
  6. Blend soup using an immersion blender or you can work in batches and puree in a blender (but be careful when transferring hot liquids).
  7. In a small pot filled with 2-3 cups water blanch the reserved asparagus heads until bright green and cooked through but still crunchy. Drain and reserve.
  8. To serve garnish with a big dollop of Greek yogurt, a few of the cooked asparagus heads, and squeeze a little lemon over the top!