Thursday, June 28, 2007


Another random recipe from my archives, in keeping with yesterday's asparagus theme. (This is yet another of the pureed soups on which I’ve tested my fabulous new immersion blender over the past month.) It’s a good spring soup—fresh, lively, and a pretty shade of green. The yogurt adds an interesting tangy kick to the common asparagus-lemon-Parmesan combination. I like to serve garlic bread on the side for dipping, which helps temper the soup's tendency toward tartness.

1 pound trimmed and chopped fresh asparagus
¾ cup chopped onion
1¾ cups vegetable or chicken broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
freshly ground black pepper to taste
1 cup milk
½ cup plain yogurt
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

1. Place asparagus and onion in a saucepan with ½ cup broth. Bring the broth to a boil, reduce heat, and let simmer until the vegetables are tender (don’t overcook the asparagus, though).

2. Place the vegetable mixture in a blender and puree until smooth.

3. Melt butter in the pan that was used for simmering the vegetables. Stir while sprinkling in flour, salt, and pepper. Do not let flour brown. Allow the mixture to cook only 2 minutes. Stir in the remaining 1¼ cups broth and increase the heat. Continue stirring until the mixture comes to a boil.

4. Stir the vegetable puree and milk into the saucepan. Whisk in yogurt, followed by lemon juice. Stir until heated through, then ladle into bowls. Sprinkle with Parmesan cheese and black pepper.

Serves: 4
Time: 30 minutes

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