I’m a huge fan of spring – warm weather, colorful flowers, and all sorts of delicious vegetables popping up to be enjoyed. Last weekend we were fortunate enough to get a huge bag of asparagus, and I went straight to work figuring out how best to use them. There are so many amazing recipes out there from soups to tarts to dips – the possibilities are endless! In the end I decided to take inspiration from our amazing honeymoon, seeing as how it was almost 2 years to the day it just seemed fitting. Our meal at Steirereck still ranks as one of the best, if not THE best, meal of my life and part of that fantastic meal was a bowl of Spargelsuppe or Asparagus Soup. While theirs included tuna tartar, I kept things simple and basic – and vegan!
1 tbsp olive oil
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
2 leeks, diced
1 1/2 lbs asparagus, broken in to 4 inch pieces
6 cups vegetable stock, low sodium
1 cup Greek Yogurt (I used So Delicious Coconut Milk)
pinch of salt/pepper
- Heat the olive oil in a large dutch oven over medium heat along with the herbs and cook for a minute. Add the leeks and cook for 5 minutes, or until they are slightly golden.
- Add the asparagus and cook for an additional 5 minutes before adding the vegetable stock. Bring to a boil, then cover and allow to simmer for 20 minutes.
- Use an immersion blender to puree the soup then slowly stir in the Greek yogurt. Recover and heat for a final 5 minutes.
- Season to taste with salt and pepper then Serve and Enjoy!