Easiest Way to Make Tasty Cucumber and asparagus soup

Cucumber and asparagus soup. Remove the asparagus and rinse under cool water. Transfer the cooled asparagus to a blender or food processor. Add the Vegetable Broth, cucumbers, and dill.

I found a man at the local farmers market that makes fresh goat cheese. I used a spring onion and cucumber flavored goat cheese. This creamy asparagus soup is made without heavy cream — just vegetables, broth, and a Parmesan cheese puréed to silky perfection. You can have Cucumber and asparagus soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cucumber and asparagus soup

1. Prepare 1 1/2 cup of fresh chopped asparagus.
2. Prepare 6 cup of grated and chopped cucumbers.
3. Prepare 2 cup of plain yogurt.
4. It’s 2 quart of vegetable broth.
5. It’s 1/3 cup of fresh chopped dill.
6. Prepare 1/3 cup of fresh chopped parsley.
7. You need 2/3 stick of butter.
8. It’s 1/3 cup of chives.
9. You need 2/3 tsp of salt.
10. You need 2/3 tsp of granulated garlic powder.
11. Prepare 1/2 tsp of rubbed sage.

It's perfect for early spring when asparagus is in peak season and there's still a chill in the air. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Velvety asparagus soup, lovely green color, great with crunchy rolls.

Cucumber and asparagus soup step by step

1. Take butter and asparagus and fry in a deep pan.
2. Add garlic amd salt cover and simmer.
3. Add the broth after 7 minutes of simmering add cucumbers.
4. Add the yogurt after the cucumbers are bubbling stir well add chives, parsley, sage, and dill cover.
5. Stir after the soup bubbles cover cook 3 minutes remove from heat you can serve or chill serve cold. I served with cheese and buttered croutons..

My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! This soup will tempt even asparagus haters! Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Heat the butter and oil in a large saucepan until foaming.