This is a quick, simple, and tasty soup. We enjoyed the white German asparagus, but green taste just as good.
Spargelsuppe...
Fast Ungekocht (German)
Serves 4
Preheat the oven to 400F (205C)
1 1/2 pounds (680 g) asparagus, snap the tough ends off
2 tsp. (10 ml) olive oil
1/4 tsp. (1,2 ml) black pepper
1/4 cup (60 ml) sliced organic almonds
1 1/2 cups (360 ml) organic chicken or vegetable broth
zest of 1 organic lemon
1 Tbs. (15 ml) chopped fresh mint leaves OR 1 tsp. (5 ml) dry mint
1/4 cup (60 ml) plain, organic yogurt or dairy-free almond yogurt
1. Place the asparagus on a baking sheet and drizzle with 1 tsp. (5 ml) of oil and some black pepper.
2. Roast the asparagus until it is just al dente, about 5 minutes.
3. Remove from the oven and set aside.
4. Place the almonds on a clean backing sheet. Toast until lightly browned, 5-7 minutes.
5. Transfer to a plate and set aside.
6. Add the asparagus to a blender with the chicken broth and 1 cup (240 ml) of water. Purée until it is smooth, about 2 minutes.
7. Pour into a medium saucepan. Stir in 1 tsp. (5 ml) olive oil, the lemon zest, and mint.
8. Warm the soup over medium heat.
9. Divide the soup among 4 bowls.
10. Pour into:
- soup bowls, top each with 1 Tbs. (15 ml) of yogurt and serve with toasted almonds on top.
- small glasses for an appetizer, topped with the yogurt.
-modified from Supermarket Healthy by Melissa D'Arabian
