For 4 servings
Prep and cook time: 45 min
Can be frozenIngredients:
1 tbsp olive oil
1 tbsp butter
1 large onion, finely chopped
400 g | 14 oz | 3 1/2 cups green asparagus, woody ends removed, spears chopped
3 - 4 thyme sprigs
750 ml | 26 fl oz | 3 cups water
120 g | 4 oz | 1/2 cup unsweetened plain yoghurt
dill sprigs, to garnish
freshly ground black pepperMethod:
1 Heat the olive oil with the butter in a large, heavy-based saucepan set over a medium heat.
2 Once the butter has stopped foaming, add the onion and a pinch of salt. Sweat for 5-6 minutes until softened.
3 Add the asparagus spears, thyme sprigs, and water. Stir well, cover, and cook over a slightly reduced heat until the asparagus is tender to the tip of a knife, about 10 minutes; stir from time to time.
4 Remove 4-5 pieces of asparagus from the saucepan and set aside for a garnish. Fish out the bay leaf and thyme sprigs, discarding them.
5 Pour the contents of the saucepan into a food processor or blender. Puree until smooth, adding a little more water if needed to thin it out to the desired consistency.
6 Pour the soup back into the saucepan and return to a gentle simmer over a medium-low heat. Stir through the yoghurt, making sure no visible streaks are visible.
7 Ladle into bowls and serve with a garnish of dill as well as the reserved asparagus pieces.Tips:
In step 5, you can also use an immersion blender to puree the soup if desired.