Quebec asparagus soup with lime

This asparagus soup is a refreshing, light, and flavorful way to showcase local asparagus in season. I use the entire asparagus stalk so nothing goes to waste! Simply pass the soup through a sieve before serving. With the addition of Greek yogurt, it becomes a creamy soup that's rich in protein while remaining low in fat. The lime zest and juice enhance the asparagus's natural sweetness with a perfectly balanced hint of acidity. An easy recipe, ready in less than 40 minutes, ideal as a chic appetizer or light meal. Serve it hot or cold, depending on the season!

Servings: 6 to 8

Preparation: 10 minutes

Cooking time: 25 minutes

Ingredients :

• 2 bunches (360g) of Quebec asparagus
• 2 tbsp unsalted butter
• 2 French shallots or a small onion
• 1 small garlic clove, roughly chopped
• 3 cups chicken or vegetable broth
• ½ cup 0 or 2% Greek yogurt
• ⅓ cup coarsely chopped flat-leaf parsley
• 1 tsp white balsamic or white wine vinegar
• Zest and juice of one lime
• Salt and pepper

To serve:

• Pan-fried asparagus heads
• Spoonfuls of Greek yogurt
• Finely chopped flat-leaf parsley
• Drizzle of extra virgin olive oil

Preparation

1. Cut about 10 to 12 asparagus spears and set aside. Cut the asparagus into pieces.
2. In a large saucepan, add 1 tablespoon of butter and the asparagus tips. Sauté for about 2 minutes and set aside. Add the shallots and garlic with the remaining butter and cook over medium heat for 3 to 4 minutes, until translucent. Add the asparagus stems and stock. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the asparagus is very tender. Season with salt and pepper.
3. Transfer the asparagus mixture to a blender container (I use a Blendtec or Vitamix) and add the parsley and Greek yogurt. Blend until smooth. Add more water if needed, followed by the vinegar and lime zest and juice. Blend and strain to remove the asparagus fibers.
4. To serve, add two or three asparagus spears to the bottom of each bowl and pour the soup around them. Garnish with Greek yogurt, flat-leaf parsley, and a drizzle of olive oil. So good.