Cream of Asparagus Soup


  • 1 tablespoon olive oil
  • 1 leek, cleaned and thinly sliced
  • 1 clove of garlic, chopped
  • 1 1/2 pounds asparagus, woody ends broken off and cut into 1-2 inch pieces
  • 1/2 cup frozen peas
  • Pinch of red pepper flakes (optional)
  • Kosher salt and black pepper to taste
  • 4 cups low sodium chicken or vegetable broth
  • 1 cup water
  • 1 cup plain non-fat or 2% Greek yogurt
  • Shaved or grated Parmesan cheese for topping the soup (optional)


  • Heat a the olive oil in a large pot over medium-high heat.
  • When the pot is hot add in the leek, garlic, red pepper flakes, salt and pepper and sautè for 3 minutes or until the leek starts to soften.
  • Add in the chopped asparagus and sautè another 3-4 minutes.
  • Add in the frozen peas, pour in the chicken or vegetable broth and water and bring to a boil.
  • When the soup is boiling, cover with a lid, lower the heat to medium-low and simmer for 20 minutes or until the asparagus is very tender.
  • Remove from the heat and use an immersion stick or blender to blend the soup until it is smooth.
  • Stir in the Greek yogurt and season with more salt and pepper to taste.
  • Transfer to serving bowls and top with parmesan cheese
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