How to Cook Asparagus Soup

by Jerome Moss

This an easy tasty soup that everyone seems to enjoy. I hope you do too!

Supplies

  • 2 bunches asparagus
  • 1 onion
  • 4 garlic cloves
  • 1/4-1/2 cup dry vermouth
  • 1 lemon juiced and zested
  • About a cup of greek yogurt
  • 32 ounces of chicken broth
  • 3 tbl butter
  • 3 tbl olive oil
  • Salt and pepper
  • Instructions

    Step 1

    Take your two bunches of asparagus, cut off the woody bottoms and chop all but the tips of one bunch

    Step 2

    Before you chop the asparagus, get a separate pot of water boiling so it's ready when you need it! Add a bit of salt!

    Step 3

    While your chopping get the butter and oil melted and hot

    Step 4

    Toss the asparagus in and give it a quick stir

    Step 5

    Set those tips off to the side for now

    Step 6

    Chop the onion and toss it in

    Step 7

    Another stir to mix ingredients

    Step 8

    Chop or press the garlic, I love garlic so I always use a lot. Toss it in and give it a stir. As we stir between each step you are keeping the bottom of the ingredients from burning.

    Step 9

    Same with the lemon, zest it and juice it and toss it In and give it a stir

    Step 10

    Now add the vermouth in, I used about a half cup and let it cool out the alcohol for a bit maybe 6-8 minutes, stirring often

    Step 11

    Add in some salt and pepper, here you can also add things to your taste, sometimes I add red pepper flakes or fresh peppers for some kick. Stir and let it cook a few more minutes

    Step 12

    As the asparagus softens a bit add in the chicken stock and stir

    Step 13

    Add in the Greek yogurt, it gives a nice creaminess, added protein and nice flavor. You guessed it stir again!

    Step 14

    Now let the mix heat and start to boil

    Step 15

    Once it's boiling, let it go for about 7-10 minutes and let all those flavors cook and infuse.

    Step 16

    Now you can use a stick blender like I have or do the transfer to a blender/food processor in batches, but blend everything together and turn the heat to low.

    Step 17

    Toss the spears that you saved in the pot of boiling water, make sure you salt the water just a bit! Let the asparagus go for about 3-4 minutes, just enough to heat through, but keep that nice crunch!

    Step 18

    Have an ice bath on hand.. Just ice cubes and cold water.

    Step 19

    Add the spears in the ice bath to shock and stop the cooking. This obviously stops the spears from cooking, but also keeps the bright green color.

    Step 20

    Ladle into bowls and top with a few spears! Enjoy