Almost Raw Asparagus Soup with Yogurt and Almonds

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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  • 1 pound asparagus
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 1/2 cups low-salt chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh mint leaves, chopped
  • 1 tablespoon lemon zest
  • 1/4 cup Greek yogurt, for garnish
  • 2 tablespoons sliced almonds, roughly chopped, for garnish


Step 1

Preheat the oven to 400 degrees F. 

Step 2

Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly. 

Step 3

Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper. 

Step 4

Divide the soup among bowls and garnish with the Greek yogurt and almonds.

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