8 Servings
45 Minutes
Allergens
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.
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.
Add yogurt and puree with hand blender until smooth.
Notes:
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.
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!
I would try sour cream, which I find less sour, ironically, than plain yogurt.