Asparagus Soup with Yoghurt

Simple, delicious. Serve this with crusty bread.



2T butter

2 onions, finely chopped

250g (1 bunch) asparagus, finely chopped

500ml hot chicken stock


4T Greek yoghurt



Fry the onion without browning in a saucepan until soft.

Add the asparagus and cook for another two minutes

Pour in the stock and bring to the boil. Add salt to taste and simmer for 5 or so minutes until the asparagus is cooked.

Add yoghurt, puree, and serve with fresh grated pepper.

You may reserve the asparagus tips separately, steam them, and add them into the soup before serving for a bit of extra texture.


About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

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