Description
This creamy asparagus soup is a simple yet elegant weeknight meal. Perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 1 tbsp extra-virgin olive oil
- 2 chicken sausage links, cut into 1/2 inch cubes
- 3 cloves garlic, thinly sliced
- 3 small red potatoes, peeled and cut into 1/2-inch cubes
- 3 cups (710 ml) chicken broth
- Salt and pepper
- 1 lbs (454 g) asparagus, cut into 1/2-inch
- 6 oz (170 g) plain greek yogurt
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the sausage and cook, stirring, until golden, about 5 minutes.
- Using a slotted spoon, transfer the sausage to a plate.
- Add the garlic to the pot and cook until fragrant, about 2 minutes.
- Stir in the potatoes and chicken broth and bring to a simmer; season with salt and pepper.
- Cook until the potatoes are almost tender, 8 to 10 minutes.
- Stir in the asparagus and cook until tender, about 5 minutes.
- Remove from the heat.
- Scoop out 1/2 cup asparagus pieces and set aside for garnish.
- Using a blender, puree the soup in small batches.
- Return the soup to the pot, whisk in the yogurt and chicken pieces and season with salt and pepper.
- Top with the reserved asparagus pieces and serve with bread.
Notes
- For a richer flavor, use homemade chicken broth.
- If you don’t have Greek yogurt, sour cream or crème fraîche are suitable substitutes.
- To make this soup ahead of time, cool completely before storing in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 50