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Lighter Cream of Asparagus Soup

March 2, 2016   10 Comments

The asparagus has started rolling in even though I am still wearing a puffy winter coat.

Lighter Cream of Asparagus Soup

Go figure.

Spring is somewhere and that somewhere is shipping in-season asparagus to me. Hurray! Every year, I attempt a new take on asparagus and I remember how much I love it.

This year, I decided to make soup because it would make a lovely starter for an Easter meal. Soup can help you eat less of other perhaps less healthy things (think ham, mashed potatoes, deep fried chicken) by filling you up.

The cream in this soup is nonexistent but I still called it “Cream of Asparagus Soup” because I am shifty like that. I used a little butter, a potato, and some yogurt to add “cream like” properties.

If you don’t have fresh thyme – don’t worry about it. I used a regular blender (sorry Vitamix) and it came out great.

What do you serve as a starter for a spring celebration?

Cream of Asparagus Soup Recipe

1.6 from 24 reviews

Makes 4 cups, 1 cup per serving

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Ingredients

1 onion, chopped
1 tablespoon butter
1 pound asparagus, trimmed and cut into 1 inch pieces
1 medium potato, chopped
1 teaspoon fresh thyme, minced
2 cups chicken broth, low sodium
¼ cup plain yogurt
½ lemon, juiced
salt and pepper, to taste

Instructions

In a large sauce pan, saute onion in butter over medium high heat until translucent (about 5 minutes). Add asparagus, potato, thyme, and chicken broth and bring to a boil. Reduce to a simmer and cook until the asparagus and potato are tender, 10 to 15 minutes.

Puree soup in blender and add back to pot. Mix in yogurt, lemon juice, and add salt and pepper to taste. Serve immediately or store in a tightly sealed container for up to three days.

Nutrition Facts

For one cup = 131 calories, 4.0 g fat, 2.2 g saturated fat, 18.0 g carbohydrates, 5.1 g sugar, 7.2 g protein, 4.2 g fiber, 419 mg sodium, 4 Smart Pts+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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10 Comments:

Mmmmm… This sounds lovely and I wouldn't change a thing! I do have to cater to my daughter however, who is a pescatarian with dairy sensitivities. So if she is coming to dinner I'd use Better Than Bullion 'no chicken' version--its really good but not organic :(. Instead of yogurt, I'd try adding another potato for creaminess. She can tolerate minute amounts of dairy so I'd keep the tbsp butter :). But I'd swirl some plain yogurt in my bowl for looks & taste. This would be nice to keep in the freezer too. Thanks Lisa!

Not only does the picture look Good but it really sounds GOOD..

I just made this last night! It was so good! I was wondering where I got the recipe while I was making it, lol- mystery solved!

@Jo - YES! I shared this last year but it so good that I decided to share it again. Thanks for the review and I am so happy you like it.

The plain yogurt instead of cream is great, adds a little extra kick and keeps it healthier. I like your shifty style ;)

I'm skipping this year. Spending Easter celebrations in Cuba. In Canada asparagus are to expensive for soup, but I do the same thing with broccoli when it's on sale. And even my husband (who hates broccoli) loves it.

Wow- this looks great. I'm definitely gonna try it! Thanks, Lisa.

We made this for dinner because California grown asparagus was on sale today. We used 1/3 teaspoon of dried thyme since we didn't have fresh. We also substituted 1/2 tablespoon of olive oil for the part of the butter. It was wonderful. We will definitely make this again.

I'm going to change the regular yogurt to Greek. I just prefer it over regular.

Will this work just as well with riced cauliflower instead of a potato?

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