Light and Creamy Asparagus Soup

In my recent enthusiasm with America’s Test Kitchen, it’s been a while since I shared a good Tasty Kitchen find. That ends today with this recipe from this blogger.

I love heavy cream, but a small voice in my head occasionally reminds me that it’s not the healthiest choice. Of course, most of the time I suppress that voice, but I was still very excited to find that this soup is a healthy alternative. Just like the Cilantro Lime White Bean Soup I shared with y’all, the cannellini beans achieve a creaminess that totally tricks the palate. You’re eating heavy cream, say my taste buds, immersed in gustatory pleasures untold. But they don’t realize . . . that I’m not.

Hah!

I love pulling the wool over the eyes of my tongue.

Anyway, this healthy, creamy, easy-t0-make soup is fabulous. And it’s topped with bacon, so the men in our lives will accept it more readily.

Ingredients

(Serves 4)

2 TBS butter
1 medium onion
2 lb asparagus
1 14 oz can white beans (cannellini)
6 cups chicken stock
1 pinch cayenne pepper
1/3 cup Greek yoghurt
Salt and pepper, to taste
1 lemon
1/2 lb bacon

Chop up the onion. Since everything will be pureed, don’t worry about making the dice pretty–rough is fine.

In a large pot or Dutch oven, melt the butter and add the chopped onion.

Cook 4-5 minutes until softened.

While the onion cooks, chop up the asparagus, discarding the tough ends . . .

. . . and reserving the tips.

Grab the chopped stalks:

and dump them in the pot with the onion.

I always cringe a little when I use the word ‘dump’ in my cooking instructions. But ‘put’ is too bland, and ‘deposit’ or ‘plunk’ make me think of certain ‘deposits’ left by certain furry creatures in certain litter boxes. There must be another word. Throw? Fling? Hurl? Oooh, how about ‘lob’? Lob the minced garlic into the pot. Or is it ‘lob the minced garlic at the pot’? Either way, I like it. I could really get into lobbing things at other things. Thank you, virtual Thesaurus.

Back to the instructions: saute the asparagus for about 5 minutes until bright green and tender.

Add the drained can of white beans . . .

. . . chicken stock . . .

. . . and cayenne . . .

. . . and simmer uncovered for 20 minutes.

Dang it, there was no opportunity to lob anything with those pourable ingredients.

In the meantime, chop the bacon into smallish chunks.

Saute it over medium heat until browned and crisp.

A few minutes before the bacon is done, add the asparagus tips to the pan and cook, still over medium heat, for about 3 minutes.

Remove the bacon and tips to a plate lined with a paper towel to absorb the excess grease.

Once the soup is done simmering, puree it with an immersion blender until it’s smooth.

 Add the Greek yoghurt . . .

. . . and puree it again. Add salt and pepper to taste:

Add a squeeze of fresh lemon juice, also to taste.

I used half the lemon and that was just about right.

Serve the soup topped with the bacon and asparagus tips.

It’s creamy . . . but healthy.

I love how ‘creamy’ and ‘healthy’ are no longer contradictory terms in my kitchen.

I made my taste buds very happy that evening.

Click here for printer-friendly version: Light and Creamy Asparagus Soup

This entry was posted in Cooking and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

9 Responses to Light and Creamy Asparagus Soup

  1. Wendi says:

    Jenna, nothing says spring like fresh asparagus. Love that you used greek yogurt instead of heavy cream.

  2. Laughing @ “lob.” Very underused, I say! This looks terrific!

  3. Lyndsey says:

    This looks amazing….you gotta love pulling the wool over your tongue :D and with bacon on top to boot!!!

  4. Erica says:

    *mouth watering*

  5. skippymom says:

    This is one of the favorite vegetables in our home – I think we have had it three times this past week [love asparagus season!] I love the addition of the bacon and tips on top even tho’ I don’t think I would need to entice my husband with bacon. :)

    I like lob – I can just picture you standing across the kitchen with a tennis racket trying to get beans in the pot, one at a time.

  6. Sherri says:

    Looks fantastic! We love asparagus in this house…

  7. myblogject says:

    This looks beyond fabulous!

  8. Nikita says:

    I am SOOOO making this but sans bacon. And on THAT note, how can the words healthy & bacon be used in the same sentence (unless its veggie bacon)? I’m verplexed..my made up word. Don’t get me wrong, I loves me some bacon but…seriously! C’moan now.

  9. Ann says:

    Try the asparagus tips in a bit of nutty oil (hemp oil for example) or any oil that your taste buds desire instead of bacon. It is easy to make this soup both ways (vegan and non) up until the end. Use veggie broth in place of chicken broth. And yes, at the end you will have to use two pans but hopefully you have help with clean-up. So thankful for this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>