Chilled Asparagus Soup
Recipe shared by Diane Whitten at Cornell Cooperative Extension
Makes 6 servings.
Nutrition per serving: 60 calories, 2.5 g fat, 0g sat fat, 8g carbs, 3g protein, 80 mg sodium.
*Ingredients currently available at the farmers’ market
- 1 pound fresh asparagus*
- 1 tablespoon olive oil
- 1 cup sliced scallions*
- 3 tablespoons flour
- 3 cups vegetable stock
- 1/4 cup plain yogurt*
- 2 tablespoons lemon juice
- 1 teaspoon chopped fresh tarragon
- 1/4 teaspoon white pepper
Cut the tops off the asparagus spears and blanch the tips in boiling water for 5 minutes. Drain, cool and cut tips into 1/2 inch pieces, set aside. Snap the lower ends of the asparagus off, if they are brown or woody. Chop the stalks into 1/2 inch pieces. Heat the olive oil in a saucepan on low, add scallions and cook for 2 minutes. Add the asparagus stalks (not the tips), cover and cook 5 minutes longer until the stalks are tender. Sprinkle the flour over the asparagus and cook for another 2 minutes, stirring occasionally. Add the vegetable stock, bring to a boil, stirring frequently. Lower the heat to low and simmer for 30 minutes. Puree the soup in a food processor. Combine the yogurt and lemon juice, stir 1/4 cup soup into the mixture until smooth, then add to soup. Stir in the asparagus tips, tarragon, and white pepper. Chill well.
Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market. The Saratoga Farmers’ Market on High Rock Avenue is open on Wednesdays from 3-6 pm and Saturdays from 9-1 pm. For information about food and nutrition contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email firstname.lastname@example.org.