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Asparagus Yogurt Soup With Toasted Almonds

RobinBenzle's picture
Ingredients
  Asparagus 1 Pound, cut into 1 1/2 inch chunks
  Olive oil 1 Tablespoon
  Garlic cloves 6 Medium, mince
  Vegetable stock 5 Cup (80 tbs)
  Yogurt 1 Cup (16 tbs)
  Pepper 1 Teaspoon
  Regular salt 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Butter 2 Tablespoon
  Almond 1 1⁄2 Cup (24 tbs), slice
Directions

MAKING
1. In a pot, heat the olive oil and add the garlic to cook.
2. Add the chopped asparagus into the pot and stir
3. Add vegetable stock and bring to boil.
4. Once the soup boils, cover and simmer for 20-25 minutes.
5. Drain the asparagus and reserve the stock.
6. Puree the cooked asparagus in the food processor.
7. Put the pureed asparagus and the reserved stock back into the pot and back on the stove.
8. Add yogurt, pepper, salt and nutmeg and stir and leave on medium heat for about 5 minutes.
9. In a pan, add butter, almonds and a dash of salt and brown the almonds.

SERVING
10. Ladle the soup into a bowl and top with the toasted almonds and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Asparagus
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes

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