Asparagus and Ramp Soup with Yogurt

Name: Asparagus and Ramp Soup with Yogurt
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams asparagus stalks, fibrous root end trimmed; 4 servings Freshly ground black pepper; 4 servings Kosher salt; 1 Tbsp juice from 1 lemon; 473 milliliters vegetable or low-sodium chicken broth; 2 Tbsps chopped mint; 59 milliliters extra-virgin olive oil, plus more for drizzling; 237 milliliters plain yogurt; 454 grams trimmed ramps, divided (see note above); 2 Tbsps unsalted butter

Asparagus and Ramp Soup with Yogurt might be just the soup you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 343 calories, 11g of protein, and 22g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of yogurt, pepper, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready.

Ingredients you will need

Asparagus

Water

Ice

Equipment you will use

Pot

Add asparagus tips and cook until bright green and tender, about 1 minute.

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Asparagus

Transfer to ice bath until chilled. Dry carefully and reserve.

Ingredients you will need

Ice

Add asparagus stalks to water and cook until bright green and tender, about 2 minutes.

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Asparagus

Water

Transfer to ice bath to chill.

Ingredients you will need

Ice

Transfer chilled stalks to jar of a blender.

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Blender

Set aside 8 ramps (if using scallions, set aside 2 whole sliced scallions).

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Green Onions

Ramps

Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides.

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Butter

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Frying Pan

Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned.

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Salt And Pepper

Ramps

Transfer to blender jar.

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Blender

Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

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Yogurt

Broth

Water

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Blender

With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

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Salt And Pepper

Olive Oil

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Sieve

Blender

Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sautée ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl.

Ingredients you will need

Asparagus

Lemon Juice