Almost-Raw Asparagus Soup

When asparagus is completely raw, I find it tastes quite grassy. This simple technique maintains the asparagus’s freshness while giving it a warm, roasted flavor. The asparagus roasts in the oven just long enough to become a bit sweet, and is then puréed until smooth.

By Melissa D'Arabian | Experience Life

Makes 4 servings
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

1 1/2 lbs. asparagus, tough ends snapped off
2 tsp. olive oil
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 cup sliced almonds
1 1/2 cups chicken or vegetable broth
1 cup water
Zest of 1 lemon
1 tbs. finely chopped fresh mint leaves
1/4 cup plain yogurt

Directions

STEP 1

Preheat the oven to 400 degrees F.

STEP 2

Place the asparagus in a baking dish or on a baking sheet and drizzle with 1 teaspoon of the olive oil. Sprinkle with the salt and pepper, and roast until it is just al dente, about five minutes. Remove from the oven and set aside.

STEP 3

While the asparagus cools, place the almonds on a clean, rimmed baking sheet and toast until lightly browned, five to seven minutes. Transfer to a plate and set aside.

STEP 4

Add the asparagus, along with the chicken broth and water, to a blender, and purée until it is smooth, about two minutes. Return the puréed asparagus to a medium saucepan (strain through a fine-mesh sieve if you want an even smoother texture) and stir in the remaining 1 teaspoon of olive oil, the lemon zest, and mint. Warm the soup over medium heat.

STEP 5

Divide the soup among four bowls. Top each with 1 tablespoon of the yogurt and a sprinkling of the toasted almonds to serve.

This recipe originally appeared in “Supermarket Healthy: 5 Budget-Friendly Recipes From Melissa d’Arabian.” Photographer: Tina Rupp.

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