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Spring Asparagus Soup

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Ingredients

  • 1 tablespoon of extra virgin olive oil EVOO
  • 1 bunch of asparagus approx. 40 small spears, with woody ends broken off (See notes), cut into 1-inch pieces
  • 2 cloves of garlic minced
  • 2 cups of vegetable broth
  • 2 scallions chopped
  • 1/4 cup packed of chopped fresh parsley
  • 1/2 jalapeno diced
  • 1/2 cup Greek yogurt
  • Kosher salt and Ground black pepper to taste

GARNISHES (Optional)Sprouts

  • Croutons
  • A dollop of plain Greek yogurt
  • Fresh parsley

MATERIALSBlender, food processor, or immersion blender.

    Instructions

    • In a stock pot, heat EVOO over medium heat.
    • Add the minced garlic and simmer until fragrant. Stir often to avoid browning the garlic.
    • Add the pieces of asparagus to the stock, followed by the vegetable broth, and a pinch of kosher salt.
    • Bring to a simmer, and allow to simmer for approx. 5 minutes.
    • Remove the stock pot from the heat, allow to cool for approx. 5 minutes or so, and carefully transfer the contents of the stock pot to a blender/processor. Do this in batches if you must.
    • Add the spring onions, parsley, jalapeño, and Greek yogurt to the blender.
    • Slowly and gradually blend the soup until you get a smooth and velvety texture.
    • Season with kosher salt and ground black pepper to taste.

    Notes

    To successfully rid of the "woody" stems on asparagus (you know, the parts that are nearly impossible to chew through?) simply hold the asparagus spear between it's mid-section and the woody end, and bend it. The spear will snap right where it's supposed to, so you don't have to guess where the yummy part start and the woody part ends.