“Cream of” Asparagus Soup
Sometimes I think getting older stinks. Now, don’t get me wrong….I love my life, I’m happier than ever and, since my mid-30’s, I’ve never felt more comfortable with who I am. But then, you know….everything in life has to balance out.
Lately I’ve noticed some signs of aging….puffy eyes, wrinkles, a little less than firm skin. If you’ve reached middle age you know what I’m talking about. And there’s that balance….happiness and confidence combined with a mad dash for any beauty regimen that will help slow down the decline of your youthful skin.
While sitting on a bench in the wonderful play area at Chik-Fil-A last week, I brought up this aging dilemma to my long time friend, Jen. We then found ourselves Googling different procedures we had heard of in search of the most successful, least invasive course of action….all while our children were playing on (and licking) the playground equipment.
I have no problem with the whole “aging gracefully” plan but if there’s something out there to make the aging gracefully process happen later, like….10 years maybe, I’m in. Just let me know what that is.
For now, let’s just go with the….you are what you eat plan. I have found that garbage in, garbage out is pretty much how life works. If I eat garbage (pizza, candy, cupcakes), I feel like garbage.
This Asparagus Soup is not garbage and it’s full of fiber AND it tastes great. I won’t lie…it’s not like a Cream of Asparagus Soup you’d get in a restaurant because it’s not loaded with butter and cream. (mmmm, butter and cream.) But it is filling and delicious. And most importantly, healthy.
Cream of Asparagus Soup
Makes 4 Servings
1 tablespoon olive oil
1 small sweet onion, diced
1 pound asparagus, chopped (break off the woody ends and discard before chopping)
3 garlic cloves, crushed
2 tablespoons chopped fresh thyme
4 cups low sodium chicken stock (or vegetable stock)
1/2 cup Greek yogurt
In a large pot, heat the oil over med-high heat. Add the onion and saute until soft. Add the asparagus and continue sauteing until they turn bright green. Add the garlic and thyme, cook for 2 minutes and then add the stock.
Bring the mixture to a boil and then simmer over low heat for 10 minutes or until the asparagus is tender.
With an immersion blender, puree the mixture until all the asparagus is no longer in large pieces.
Stir in the Greek yogurt and puree for one minute.
Serve immediately. (Note: For the garnish, I sauteed some asparagus tips seperately and topped the soup before serving.)
This is Lucy, she’s middle aged too.