Asparagus plants are prolific for several weeks in the spring, and that’s it for the year, making asparagus the ultimate spring vegetable. In this recipe, lemon zest and tarragon add lovely flavour to a rich yet healthy soup.
Number of servings : 6
Prep time: 20 Minutes
Cooking time: 50 Minutes
Type of meal : | Soups | Soups
Special diet :
900g asparagus, trimmed
1 tablespoon vegetable oil
1 teaspoon butter
2 leeks, pale green and white parts only, rinsed and finely chopped
1/2 onion, finely chopped
2 cloves garlic, minced
3 tablespoons uncooked long-grain white rice
Grated zest from 1 lemon
3 cans (14 1/2 ounces each) reduced-sodium, fat-free chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried tarragon, crumbled
3 tablespoons plain yogurt
- Slice tips from asparagus. In medium saucepan blanch tips in boiling water 1 minute. Drain. Coarsely chop remaining asparagus.
- In large saucepan over medium heat, heat oil and butter. Add leeks, onion, and garlic. Sauté until softened, 5 minutes. Add chopped asparagus. Cook, covered, 10 minutes.
- Add rice, lemon zest, broth, salt, and pepper. Simmer, partially covered, 30 minutes.
- In food processor or blender, puree soup in batches. Return to saucepan. Stir in tarragon and reserved asparagus tips. Simmer 3 minutes. Remove from heat. Stir in yogurt and serve.