This weekend was hot and sticky and I wanted to be nowhere near the oven. After a trip to the beach, I threw together this easy asparagus soup and served it chilled. I imagine it would also be nummy hot.
The Husband said I outdid myself in the soup department on this one, but I give full credit to the organic asparagus, fresh dill and spring onions I used for this recipe. Also, the bottle of white wine, which we downed pre-lunch.
1 lb asparagus, woody stems cut off
1 medium red onion, chopped
1 bunch fresh dill, chopped
2 garlic cloves, minced
2 tblsp plain non-fat yogurt
1 tblsp extra virgin olive oil
1 quart veggie broth
Salt and pepper
Heat oil in pot and saute onions and garlic on low heat (don’t let them brown) for five minutes. Add asparagus and veggie broth, bring to boil and simmer for 15 minutes. Puree in a blender. Add dill, yogurt, salt and pepper and blend some more. Let chill in fridge. Garnish with dill and serve.