Well, we found another great recipe that gets us even more vegetables in our diet. And protein. Not to mention all the good vitamins from the asparagus. (asparagus is a funny looking word, isn’t it?) It’s creamy and wonderful; and the best part is there isn’t any heavy cream or really much dairy in it at all (except for a 1/3 cup of Greek yogurt). It will make you feel good about eating a large bowl.
Almost even better than this great soup is that it was our first time using the new immersion blender. Oh how we wish we had this cool gadget before now! If you don’t know what an immersion blender is, sometimes it’s called a stick blender or a hand blender. But the technical term is immersion blender. Ours is a Kitchen-aid. Check it out here.
Here’s how you make this great soup. It’s a slightly modified version originally found on A Spicy Perspective’s blog.
2 tablespoons butter
1 small onion, chopped
2 pounds asparagus, 2 bunches
6 cups chicken broth
14 ounces white beans, drained
1/2 cup plain Greek yogurt
1 teaspoon cayenne pepper
4-5 slices bacon, chopped
Swiss Cheese, shredded to garnish
In a large pot, warm the oil/butter over medium heat. Add the chopped onion and sauté for 2-3 minutes. Cut the tops off the asparagus and reserve for garnish. Snap the rough ends off the bottom. Chop the rest of the asparagus into short segments and add to the pot. Sauté asparagus for another 3-5 minutes–until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered. Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again. Salt and pepper to taste, and add a squeeze of lemon. Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1-2 minutes. Drain and garnish the soup with the bacon and asparagus.
Here is that fabulous immersion blender in action:
Please try this soup – your intestines and taste buds will thank you for it.