For 4 servings
Prep and cook time: 45 min
Ingredients:
1tbsp olive oil
1tbsp butter
1 large onion, finely chopped
400 g | 14 oz | 3 1/2 cups green asparagus, woody ends removed, spears chopped
3-4 thyme sprigs
650 ml | 26 fl oz | 3 cups water
120 g| 4 oz | ½ cup unsweetened plain yoghurt
Dill sprigs, to garnish
Sea salt
Freshly ground black pepper
Method:
Heat the olive oil with the butter in a large, heavy-based saucepan set over a medium heat.
Once the butter has stopped foaming, add the onion and a pinch of salt. Sweat for 5-6 minutes until softened.
Add the asparagus spears, thyme sprigs, and water. Stir well, cover, and cook over a slightly reduced heat until the asparagus is tender to the tip of a knife, about 10 minutes; stir from time to time.
Remove 4-5 pieces of asparagus from the saucepan and set aside for a garnish. Fish out the bay leaf and thyme sprigs, discarding them
Pour the contents of the saucepan into a food processor or blender. Puree until smooth, adding a little more water if needed to thin it out to the desired consistency. You can also use an immersion blender to puree the soup if desired.
Pour the soup back into the saucepan and return to a gentle simmer over a medium-low heat. Stir through the yoghurt, making sure no visible streaks are visible.
Ladle into bowls and serve with a garnish of dill as well as the reserved asparagus pieces.
0 σχόλια