This simple soup makes the perfect addition to any spring meal. Make a double batch and freeze half for busy days. No white asparagus available? Simply substitute another bunch of green asparagus.
Ingredients
- 1 onion
- 1 ½ tbsp butter
- 1 Yukon Gold potato
- 1 bunch green asparagus
- 2 cups low-sodium vegetable broth
- ½ cup nonfat Greek yogurt or sour cream
- 1 bunch white asparagus
- 2 large eggs
- 2 slices ham
Steps
- Roughly chop onion. In a stockpot, gently cook onion in butter until tender, about 5 min. While onion is cooking, peel and quarter the potato and set aside. Trim the green asparagus and chop into 2-inch pieces.
- Add the potato, asparagus, 2 cups water and vegetable broth to the onion and bring to a boil. Simmer for 10 min. Remove soup from the heat, add yogurt and purée with an immersion blender. Cover and keep warm.
- Remove and discard the woody ends of the white asparagus. Chop asparagus into 2-inch pieces. Bring a saucepan of water to a boil, add the eggs and white asparagus and simmer for 10 min. Meanwhile, add a handful of ice cubes to a bowl of cold water. Drain eggs and asparagus and add eggs to ice water to cool. Add white asparagus to puréed soup.
- Peel and finely dice eggs. Cut the ham into strips. Ladle the soup into bowls and top with the ham and diced egg.
Comments
Garnish the soup with a little chopped parsley.
Tags
- savory 2 2016
Nutrition information
- Calories 179kcal 9%
- Fat 9.0g 14%
- Saturated fat 4.3g 21%
- Carbs 12.9g 4%
- Sodium 297mg 12%
- 4.8g sugar
- 3.2g fiber
- 12.0g protein
- 147mg cholesterol
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