Asparagus and Watercress Soup with Dill Yogurt Swirl

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Asparagus and Watercress Soup with Dill Yogurt Swirl

 

3 tbsps. olive oil

1/2 lb. asparagus, trimmed and sliced

1 medium onion, chopped

1 garlic clove, chopped

2 tbsps. flour

4 cups vegetable stock

1 bunch watercress, stems trimmed

salt and white pepper to taste

1/4 cup yogurt

2 tsps. chopped fresh dill

1 tsp. horseradish

 

Heat the oil in a pot over medium heat. Add the asparagus, onion and garlic

and cook 4 to 5 minutes. Mix in the flour. Slowly mix in the stock, stirring

constantly. Bring to a simmer and cook 10 minutes. Add the watercress, reserving

a few sprigs to garnish the top of the soup, and cook 3 to 4 minutes more. Puree

the mixture in a food processor or blender. Return to the pot and bring back to

a gentle simmer; season with salt and pepper. Combine the yogurt, dill and

horseradish in a bowl. Top bowls of the soup with a dollop and swirl of the

yogurt; garnish with a small sprig of watercress.

Makes 4 servings.

Calories 156, Fat 11.6 g, Carbs 10.8 g, Sodium 658 mg, Fiber 1.6 g.

 

 

 

 

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