I love being from the Great Lake State. I love the lakes, the seasons, our sports teams, and of course the fresh produce. We all love Michigan cherries but did you know Michigan ranks #2 in the country in growing asparagus? After long Michigan winters one of the first signs of Spring is when we are able to get homegrown Michigan asparagus. It is one of the first vegetables to pop up in April and early May.
Since it is still relatively cold in Detroit, I made a Michigan Asparagus Soup today. It is simple to make, and only requires a few ingredients. This soup has a clean flavor and it’ll be a warm reminder that Spring has finally arrived! Despite this being a “creamier” soup, I do not like to load my soup with cream. Instead, I add Greek yogurt to give it a creamy flavor that normally comes from adding heavy cream.
Make your stock either in advance, or you can use a organic chicken or vegetable stock in the box Add olive oil Add onion Add celery Add garlic Saute the vegetables for 5 minutes Add asparagus ( you can pre-roast the asparagus or blanch them until tender Add stock and let simmer Add thyme, pepper, and salt Puree the soup with a immersion blender Add the yogurt while blending It will get creamy Drizzle the top of the soup with extra virgin olive oil It is important to get a good olive oil to bring out a extra flavor
The immersion blender is a must in the kitchen, it makes things so much easier when working with hot soups or sauces
Michigan asparagus soup with a touch of Greek yogurt
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Ingredients
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