|Creamy Asparagus and White Bean Soup by Cathy Elton of What Would Cathy Eat|
Guest Post by Cathy Elton
I wanted to make a creamy asparagus soup, but health issues prevent me from using cream. Nonfat Greek yogurt was a great alternative, but wanted to add another layer of flavor, so I tossed in some white beans on a whim. A brilliant idea, if I don’t say so myself! The beans make the soup more substantial, and add fiber and protein – taking this beyond your run-of-the-mill cream of asparagus soup.
- Be sure to use a blender rather than a food processor. You’ll get a much more velvety texture.
- Instead of thyme, you could use another fresh herb. I think tarragon would be particularly nice in this soup.
Creamy Asparagus and White Bean Soup2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound asparagus, (tough ends broken off and discarded), cut into ½-inch pieces
½ cup dry white wine, such as Sauvignon Blanc
5 cups vegetable broth
1 15-ounce can navy or cannellini beans, drained
1 teaspoon fresh thyme leaves
¼ cup roughly chopped flat-leaf parsley
½ cup nonfat Greek yogurt
2 teaspoons fresh lemon juice
Pinch of white pepper (or substitute black pepper)
Salt to taste
Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the onion and garlic and sautée until the onion is translucent, about 5 minutes. Add the asparagus and cook another 5 minutes, stirring occasionally.
Add the wine, broth, beans, thyme and parsley. Bring to a boil, reduce heat and simmer for 30 minutes.
Puree in a blender until very smooth. Return to the pot, reheat and season with salt and pepper. Remove from the heat and whisk in the yogurt, followed by the lemon juice.