Ingredients
Scale
- 1 teaspoon extra virgin olive oil
- 1 small onion, peeled & chopped (about 2/3 cup)
- 1 large clove of garlic, peeled & chopped
- 2 medium potatoes, peeled and chopped
- 2 cups of chicken or vegetable broth
- 2 cups chopped leftover Roasted Asparagus with Asiago Chive Breadcrumbs (recipe here)
- 1/4 cup milk
- 1/4 cup plain nonfat Greek yogurt
- For garnish: shredded Asiago cheese & a few cooked asparagus spears, chopped
Instructions
- Heat a saucepan over medium heat, then add the oil and swirl it around in the pan. Add the garlic and onion and sautee until the onion is soft and transclucent. Add the potatoes and broth, cover and bring to a boil, then reduce heat to a simmer and cook until the potatoes are soft, about 15 minutes.
- Remove from heat, stir in the cold chopped asparagus (and all the breadcrumbs that go with it!), the milk and the yogurt.
- Pour the soup into a blender and blend until smooth. Return to the pan and heat until hot.
- Ladle into bowls and serve hot garnished with shredded Asiago cheese and an asparagus spear or two.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.