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FoodThis Creamless Cream of Asparagus Soup Tastes Like Spring Distilled

14:22  29 march  2019
14:22  29 march  2019 Source:   popsugar.com

We tried all six of Panera Bread's soups to see which was best, and the winner might surprise you

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This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled© POPSUGAR Photography / Nicole Perry This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled

Instead of burying the flavor of asparagus under a blanket of cream, this delicate soup is subtly enriched with a less-expected ingredient: Greek yogurt. This simple swap is less about lightening things up and more about bringing asparagus's green, vegetal quality to the fore. (Its modest calorie count is a happy coincidence.)

Delicate in texture, it's the perfect start to a Spring meal. (Or round it out with a piece of buttered toast for a light lunch or dinner.) Divvied up into small glasses, it also makes for a shockingly low-fuss hors d'oeuvre for a cocktail party or formal dinner party: make it ahead, reheat, and pour; that's it.

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This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled© POPSUGAR Photography / Nicole Perry Y U M This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled© POPSUGAR Photography / Nicole Perry Y U M This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled© POPSUGAR Photography / Nicole Perry Y U M This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled© POPSUGAR Photography / Nicole Perry Y U M

Asparagus Soup

Adapted from Martha Stewart

Notes

Gently reheat leftovers (don't let them come to a boil) as the yogurt can curdle if overheated. To make this soup vegan, omit the Greek yogurt, and instead add acidity with 1/2 teaspoon lemon zest plus the juice of 1/2 a lemon.

This Creamless Cream of Asparagus Soup Tastes Like Spring Distilled© Provided by POPSUGAR Inc. Asparagus Soup

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling 1 large shallot, thinly sliced Pinch of crushed red pepper flakes Kosher salt 1 pound asparagus, trimmed, chopped 4 cups vegetable stock, preferably homemade 1 cup loosely packed spinach leaves 1/2 cup full-fat Greek yogurt

Directions

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add chopped asparagus, and cook for 1 minute. Stir in broth and bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Remove from heat; add spinach. Carefully transfer to a blender, add remaining 2 tablespoons oil and Greek yogurt, and blend until smooth. Season to taste with salt (1 teaspoon kosher salt was just right for us). Ladle soup into bowls, drizzle with olive oil, and serve.

Information

Category Soups/Stews, Cream Cuisine North American Yield Serves 3-4
Read More

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