Photo: Almost Raw Asparagus Soup with Yogurt and Almonds Recipe
Ingredients
- 1 pound asparagus
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 1/2 cups low-salt chicken broth
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon lemon zest
- 1/4 cup Greek yogurt, for garnish
- 2 tablespoons sliced almonds, roughly chopped, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
Divide the soup among bowls and garnish with the Greek yogurt and almonds.
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By theelvins
MN
on March 17, 2013
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I have made roasted asparagus many times before for my family. So when I looked at this recipe, I thought it would for sure be a hit. I was very disappointed with the flavour of this soup and no one would eat it. I followed directions completely, and thought it was overly pungent and bitter-tasting. I think the asparagus flavor in the soup just did not work for our taste buds. Next time I will stick to simply roasting the asparagus and serving with lemon. Usually love Melissa's recipes, but won't be making this one again.
By Mamaple
on September 25, 2012
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Thus was delicious! Similar to a borscht. I served it cold and it was a hit!
By koldham
Port Jervis, NY
on September 01, 2012
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Delicious, Healthy, and Easy! Great job Melissa, this one is a keeper! It only took me 20 minutes from start to finish. I will definitely be making this one again! My husband suggested adding a jalapeno pepper (maybe half a jalapeno next time to make it a bit spicy. I think it was delicious as is! Would be great with a toasted sandwich for a quick meal!
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