Asparagus Soup with Chimichurri
If sometimes creamed soups can feel bland, try this Asparagus Soup with Chimichurri Sauce. which adds a big herbal punch to a rich creamy soup!
Ingredients
Asparagus soup
- 1 shallot or leek or small onion chopped, about ½ c
- ½ cup chopped celery or celery root
- 1 clove garlic minced
- 3 cups broth
- 1 lb asparagus broken up, tough ends removed
- 3 T rice see note
- Salt pepper to taste
- ½ cup reduced fat Greek Yogurt optional
Chimichurri sauce
- ¼ cup finely chopped fresh parsley
- 1 Tablespoon finely chopped fresh oregano
- 2 cloves garlic minced
- Pinch crushed pepper
- ¼ cup extra virgin olive oil
- 1 Tablespoon red wine vinegar
- ½ t sea salt
Instructions
- In a medium saucepan, sautee chopped shallot and celery until just tender. Add minced garlic and cook for another minute.
- Add broth, asparagus and rice. Bring to a boil, then simmer for about 15 minutes until everything is tender.
- While soup is cooking (or before if you prefer), make the chimichurri sauce. Mix the finely chopped herbs with the oil and vinegar. Salt to taste, then let sit for flavors to blend.
- Once the asparagus and rice in the soup are tender, puree soup in a blender or using an immersion blender.
- If using yogurt, mix a little warm soup in with the yogurt to temper it until well blended. Add back to the soup and stir or whisk to combine.
- Serve warm dribbled with chimichurri sauce.
Notes
I used a natural white rice that was tender in the 15 minute cooking time. If you go with a longer cooking brown rice, adjust the simmer time accordingly.
Nutrition
Calories: 203kcal
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