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Cold Asparagus Soup by

Source: John


1 bunch asparagus
1 medium onion, chopped
1 clove garlic, chopped
2 cups broth, vegetable or chicken
1/2 cup yogurt or sour cream
1/2 cup whipping cream
4 fresh mint leaves


Cut 4 tops off and reserve. Cut reminder of asparagus into 1-inch pieces.

Saute onion until limp, not brown. Add garlic and cook another minute. Add asparagus and broth, cook for about 30 minutes.

Puree the soup in a blender with mint leaves. Add yogurt and cream.

Cover and refrigerate until well chilled.

Note: can substitute 1 cup creme fraise for sour cream and whipping cream.

Servings: 4

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