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

Makes4 servings
Prep Time10 minutes
Cook Time15 minutes

Ingredients
Directions

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.

Nutritional information

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

By Melissa D'Arabian

After winning season five of The Next Food Network Star, Melissa d’Arabian launched her own television program, Ten Dollar Dinners, focusing on affordable recipes. She writes a nationally syndicated weekly column for the Associated Press and has penned two cookbooks, Ten Dollar Dinners and Supermarket Healthy.