A bright green soup with a fresh, seasonal taste.
1 lb [453 g] fresh asparagus
2 cups [500 ml] low-sodium vegetable broth
½ cup [125 ml] chopped onion
2 garlic cloves, chopped
3/4 tsp [7.5 ml] fresh thyme, divided
1 tbsp [15 ml] all-purpose flour
2 cups [500 ml] low-fat milk
1 tsp [5 ml] butter
1 tsp [5 ml] salt
½ tsp [2.5 ml] ground pepper
½ tsp [7.5 ml] lemon zest, divided
½ cup [125 ml] plain yogurt or reduced-fat sour cream
1 tbsp [15 ml] fresh lemon juice
Fresh thyme leaves, for garnish
Snap off and discard the tough ends of asparagus. Cut stalks into 2-inch pieces. Combine asparagus with broth, onion, garlic and ½ tsp thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes. Puree asparagus mixture in batches using an immersion blender or food processor until smooth. Return to pan.
Whisk flour and milk together in a bowl until smooth. Add slowly to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat and simmer, continuing to stir for another 5 minutes. Remove from heat; stir in butter, sat, ¼ tsp lemon zest and remaining ¼ tsp thyme.
Combine yogurt (or sour cream), lemon juice, and remaining ¼ tsp lemon zest in a small bowl. Top each serving of soup with about 2 tsp of the yogurt mixture. Garnish with thyme sprigs.
Recipe Credit: Adapted from Megan Gordon, Communal Table Book 1: A Casual Setting