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Recipe for: Asparagus cream with natural yogurt and dill

Pikantne New Year's Eve Soups Vegetarian Dishes 40 min Easy 3 wyświetleń ~62.42 PLN * - (0)
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Description

Asparagus cream with natural yogurt and dill is a light, spring soup with a distinct green color and a fresh, slightly tangy taste. The dish is based on young, Polish asparagus and natural yogurt, making it fit and gentle on the stomach. The cream is smooth, velvety, and aromatic from the dill and lemon, while the potato grain adds a pleasant texture without using cream. Perfect as an appetizer for a New Year's Eve party for guests who prefer healthier options, for a light spring lunch, or as part of a tasting menu. Serve with a spoonful of extra yogurt, fresh dill, and optionally with sorrel greens or crunchy whole grain bread.

Ingredients Used

Ingredients (13)

Servings:
4
  • Asparagus 500 g
  • Natural yogurt 200 g
  • Vegetable broth 1000 ml
  • Potatoes 1.3 szt. (~200 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 30 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Whole grain bread 100 g
💰 Szacowany koszt dania: ~62.42 PLN (15.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables

1

Wash the asparagus under running water. Place one asparagus on a cutting board and gently snap the end at the base - the tough, woody ends will naturally break off; repeat with the remaining stalks. Discard the woody ends. Measure out about 100 g of nice tips (about 8-10 pieces) and set them aside — they will be used for decoration/blanching. Cut the remaining stalks into pieces 2–3 cm long.

Ingredients: Asparagus
Use a large cutting board and a sharp knife. If you're not sure whether the stem is woody, rub it with your finger — the hard part is not suitable for blending.
2

Peel the potato and cut it into even cubes about 1–2 cm. Peel the onion and chop it finely. Peel two cloves of garlic and lightly crush them with a knife, then chop finely or press through a garlic press.

Ingredients: Onion, Garlic
Use a kitchen knife and a bowl to set aside the chopped vegetables. Even pieces of potato will reduce the cooking time to about 12–15 minutes.

Frying

3

In a large pot (preferably 24 cm in diameter with a thick bottom), heat the rapeseed oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, stirring with a wooden spoon, until the onion becomes translucent and starts to soften (do not brown). Add the garlic and sauté for another 30 seconds — you will smell the intense aroma.

Ingredients: Rapeseed oil, Onion, Garlic
Use a heavy-bottomed pot to avoid burning. If the onion starts to brown too quickly, lower the heat. A wooden spoon makes it easier to control.

Cooking

4

Add the chopped asparagus (without the reserved tips) and the chopped potato to the pot. Stir to coat the ingredients in fat. Pour in vegetable broth so that the vegetables are covered (about 1 liter). Bring to a boil over high heat, then reduce the heat and cook covered for 12–15 minutes, until the potato and asparagus are tender — you can check with a fork; the potato should be easily pierced.

Ingredients: Asparagus, Vegetable broth
Use a lid and set to medium heat after boiling. The time depends on the size of the vegetable pieces — check for tenderness with a fork.

Blanching asparagus heads

5

In a separate small pot, bring 200 ml of water to a boil. Add the reserved asparagus tips and blanch for 1–2 minutes — they should become bright and tender-crisp. Drain and immediately transfer to a bowl of cold water (ice water) to stop the cooking process and preserve their vibrant color. Set aside to drain.

Ingredients: Asparagus
Use a slotted spoon and a bowl of ice-cold water. Do not blanch for too long — the heads should remain firm.

Mixing

6

Turn off the heat. Using an immersion blender or a countertop blender, blend the contents of the pot until smooth — blend for 1–2 minutes, moving the blender across the entire surface until the soup is velvety and uniform. If using a countertop blender, blend in batches and be careful of the steam.

Ingredients: Asparagus, Vegetable broth
Use an immersion blender in the pot, holding it vertically and moving it slowly up and down. If the blender is hot, keep your hands away from the steam. If you don't have a blender, press the vegetables through a coarse sieve, but the cream won't be as smooth.

Seasoning and mixing with yogurt

7

After blending, check the consistency. If the soup is too thick, add 50–100 ml of broth or water. At a soup temperature of about 60–70°C, add 150 g of natural yogurt — first transfer 2 tablespoons of hot soup to a separate bowl and mix with the yogurt (tempering), then pour the mixture back into the pot, gently stirring. Add the juice of half a lemon (about 50 g) and salt and pepper to taste.

Ingredients: Natural yogurt, Lemon, Salt, Black pepper
Tempering the yogurt will prevent it from curdling. Use a metal spoon for stirring and taste the soup gradually, adding spices little by little.

Finishing

8

Chop the dill finely (use about half a bunch for the soup, the rest for decoration). Add the chopped dill to the cream and gently mix. Taste and season with salt, pepper, or a little extra lemon juice if needed.

Ingredients: Dill, Salt, Black pepper
Use a sharp knife and a herb cutting board. Add dill at the end to preserve its fresh aroma.

Serving

9

On a plate or in bowls, place the cream. In the center of each portion, add 10–15 g of natural yogurt (about 1 tablespoon) as a dollop. Arrange blanched asparagus tips (2–3 pieces) on top, sprinkle with fresh dill, and optionally add finely chopped sorrel. If using, add a few croutons made from whole grain bread.

Ingredients: Natural yogurt, Asparagus, Dill, sorrel, whole grain bread
Use wide, shallow plates to serve the cream soup. Additionally, you can add sorrel for a more pronounced, tangy accent.

Fun Fact

💡

In Europe, asparagus has long been considered a delicacy — even in ancient Rome, it was valued for its subtle flavor and short season. In Poland, spring asparagus has become popular as a luxurious seasonal product.

Best for

Sylwester Wiosenne spotkanie z przyjaciółmi Lekki obiad

Tips

🍽️ Serving

Serve the cream well heated, but not boiling. Use shallow bowls for serving so that the dollop of yogurt and the asparagus tips are clearly visible. For guests, prepare a portion without yogurt for individual seasoning. It pairs wonderfully with whole grain bread or delicate olive oil toasts.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 2 days. Add yogurt only before serving; if you need to reheat the stored soup, do so slowly over low heat and stir — do not bring to a boil to prevent the yogurt from curdling. You can also freeze it without yogurt (for up to 1 month) and thaw slowly before serving.

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