You May Also Like

Dating someone with Anxiety

Dating someone with anxiety? Here’s a cheat sheet for how to be effectively supportive

vegan sushi recipes

10 vegan sushi recipes that are way more exciting than a California roll

Why do men send unsolicited dick pics before a date?

Finally, the psychological reasons men send those unsolicited dick pics

It's apple picking season, according to every Instagram post

I *think* it’s possible to go apple picking without Instagramming it—but had to check with an expert to be sure

What is unconscious bias? And how to identify and overcome yours

Everyone harbors implicit biases—here’s how to manually override yours

The anti-inflammatory ingredient Meghan Markle adds into her banana bread

The anti-inflammatory ingredient Meghan Markle adds to her banana bread

Food 52’s Healthiest: Cold Asparagus Yogurt Soup


Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Cold Asparagus Yogurt Soup
Photo: Rivka for Food52.com

Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.

Food52At the farmer’s market, asparagus is synonymous with spring! And the delicious veggie is high in protein, fiber, and calcium. This recipe combines it with yogurt for protein—and a healthy gut.

Cold Asparagus Yogurt Soup
Serves 4

1 pound asparagus, ends trimmed, cut into pieces
3/4 cups chopped onion (I prefer spring onions if they’re available, and you’ll need about 3; 1 regular yellow works too)
2 leeks, rinsed thoroughly and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil, plus more for drizzling
4 cups water
1/2 cup yogurt, plus more for serving
Salt and pepper, to taste

1. Heat butter and oil in a large pot over medium heat. Add asparagus, onion, leeks, and a pinch or two of salt, and cook for about 5 minutes, until vegetables start to soften.

2. Add water, another pinch of salt, and a grind or two of pepper, and bring to a gentle simmer. Cook for 10-15 minutes, until vegetables are very soft. Taste the liquid, and add more seasoning if necessary.

3. Transfer the soup and the yogurt into a blender and blend until completely smooth.You’ll probably have to do this in two batches, so either divide the yogurt in half to blend some with each batch, or mix the two batches of pureed soup very thoroughly. Taste again, and season with more salt and pepper if necessary.

4. Refrigerate thoroughly before serving. Or, if you prefer to serve the soup warm, reheat very gently in the soup pot for about 5 minutes.

5. Top with either a dollop of yogurt and a drizzle of olive oil, or the fried ramps mentioned in the headnote.

More healthy recipes from Food52.com:

One-Pot Italian “Potatoes” and Green Beans
Ginger Miso Salad

Loading More Posts...

You May Also Like

vegan sushi recipes

10 vegan sushi recipes that are way more exciting than a California roll

yale happiness class

How to take Yale’s ultra-popular ‘The Science of Well-Being’ course online for zero dollars

What is unconscious bias? And how to identify and overcome yours

Everyone harbors implicit biases—here’s how to manually override yours

USA gymnastics news: women are not being supported

Why can’t Team USA gymnasts (and all female athletes, for that matter) catch a break lately?

Dating someone with Anxiety

Dating someone with anxiety? Here’s a cheat sheet for how to be effectively supportive

horoscope full moon

With a Venus-ruled full moon this week, get ready for a wild ride