Let me tell you about my friend Alicia.
She has stunning eyes. They’re big, and bright, and sincere. And if she’s not wearing her sunglasses, I get transfixed and completely lost in them, they are that gorgeous.
Naturally she has gorgeous daughters who share this trait. Future heart-breakers.
She is one smart lady. And interesting. And tenacious. Even with her life turned upside down, finding out her 2YO has Type 1 Diabetes, she still finds time to cook every night. Holla.
We had one of those rare – very rare – moments a couple of months* ago, where our kids were content to play with rocks and dirt after school, and didn’t feel the need to share their findings every two seconds. So we were able to actually have a conversation. It lasted a glorious 45 minutes.
She mentioned this soup. With detail. I think I blanked out for a moment, dreaming about it.
It was everything she promised it would be.
Thick. Creamy. Tangy. Like butter on your tongue. And the asparagus flavor is apparent, obviously, but not over-powering. Really incredible.
*October 4th to be exact, but hey, I’ve been posting holiday stuff…leave me alone. I’ve since made this soup so many times. Each time divine.
Creamy Asparagus Soup
Makes 6 cups
Prep time: 10 minutes
Total time: 30 minutes
• 2 pounds fresh asparagus, tough ends removed, and cut into approx 1-inch spears
• 1 whole yellow onion, chopped
• 1 cup vegetable or chicken broth (I used chicken)
• 2 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 2 1/2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 cup plain or Greek yogurt (I used Greek)
• 1/2 tablespoon lemon juice
Place asparagus and onion in a medium pot with 1 cup broth. Bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes.
Place mixture in an electric blender and puree until smooth.
In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for 1-2 minutes. Do not allow the flour to burn.
Stir in remaining 2 1/2 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. Add the vegetable puree and cream into the pot. Whisk yogurt into the mixture, followed by lemon juice.
Stir until heated through, then ladle into bowls.