Cream of Asparagus Soup
Recipe By Chayala Grunwald
- Cooking and Prep: 45 m
- Serves: 8
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Soup
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Spray a large saucepan liberally with nonstick cooking spray. Heat saucepan over medium-low heat. Add onions and garlic, and sauté until clear, mixing constantly so they don’t burn.
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Add asparagus and six to eight cups water (depending on your preference of thickness. I usually start with six and add more if necessary). Raise heat and bring to a boil. Add soup mix, salt and pepper. Cover and cook about 25 minutes, until asparagus is tender.
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Add yogurt and puree with hand blender until smooth.
Note:
To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded. Alternatively, use frozen, thawed asparagus with a reliable hechsher.
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Sour Aftertaste
I was really excited to make this soup because it's a really healthy option for a cream soup however I was very disappointed with the outcome, it has a distinctive sour aftertaste which I assume is from the plain yogurt. If there is any solution to this please let me know!Replies:
I would try sour cream, which I find less sour, ironically, than plain yogurt.
Please
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Sour Aftertaste
I was really excited to make this soup because it's a really healthy option for a cream soup however I was very disappointed with the outcome, it has a distinctive sour aftertaste which I assume is from the plain yogurt. If there is any solution to this please let me know!Replies:
I would try sour cream, which I find less sour, ironically, than plain yogurt.
Please
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