Monday, May 13, 2013

Lemon Asparagus Soup

I found this recipe at  Eating The original title was "Garden-Fresh Asparagus Soup", but since our vegetable garden was still covered with snow the day I made it, I couldn't use any "garden fresh" ingredients, so I renamed it Lemon Asparagus Soup. 

The modifications I made to fit my dietary needs were to use 3 Tablespoons coconut oil rather than 2 Tablespoons olive oil and 2 Tablespoons butter.  I also used non-fat Greek yogurt rather than sour cream for the garnish. The nutritional analysis reflects the changes I made.  

I was a bit skeptical about adding the juice of one whole lemon to the yogurt for the garnish, but was pleasantly surprised at the lively Pzazz this gave to the soup. 

The smell of the red potatoes simmering in onions and lemon zest with just a bit of curry and ginger was intoxicating.  (It makes me want to create a lemon-potato soup.) Then the addition of coconut milk made it exquisitely creamy.  It was even more appealing because of how simple and quick it was to prepare.  Spring Pzazz without spring!

Simmering soup
3 Tablespoons coconut oil
1 medium onion, finely chopped
1/2 teaspoon salt, divided
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
Zest and juice of one lemon, divided
2 cups diced, peeled red potatoes
3 cups vegetable broth
1 cup "lite" coconut milk
2 cups 1/2-inch pieces trimmed asparagus (about 1 bunch)
Freshly ground pepper to taste
1/4 cup Greek non-fat plain yogurt
1/4 cup finely chopped scallion greens, or chives

1.  Melt oil in a large saucepan over medium heat.  Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 - 10 minutes.  Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes.  Stir in broth, coconut milk and asparagus.  Bring to a simmer over medium heat, partially cover, and continue to cook until the potatoes are tender, about 15 minutes.
2.  Puree the soup with an immersion blender or a regular blender (in batches) until smooth.  (Use caution when pureeing hot soups.)  Season with the remaining 1/4 teaspoon salt and pepper.
3.  Whisk yogurt, lemon juice and scallion greens (or chives) in a small bowl and garnish the soup with a swirl of it.  Or for one serving I just swirled the yogurt/lemon mixture into the soup and garnished with a tip of asparagus.
This soup can be served either warm or chilled.

Nutrition Per Serving:                                        

Servings per recipe: 6

Serving Size: 1 cup
Calories: 138                                  
Total Fat: 9 g
Cholesterol: 0 mg
Sodium: 489 mg
Total Carbs: 12 g
Dietary Fiber: 2 g
Protein:  3 g

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