I've been very spoiled lately. Brady hasn't been traveling and he's been making dinner on nights that I get home later. It's been so nice! Brady made asparagus soup last week and it turned out great. I loved that the soup was rich and creamy yet it didn't have any butter or cream in it. It certainly doesn't look or feel like spring right now but this perfect spring soup has me hoping that it's right around the corner!
Asparagus Soup with Chicken Sausage
Prep/Cook Time: 30 minutes
2 T. olive oil
1 package of chicken sausage, cut into small cubes
3-4 green onions, thinly sliced
3 cloves garlic, minced
2 small red potatoes, peeled and cut into small cubes
4 c. chicken broth
salt and pepper
1 bunch asparagus, cut into 1/2 inch pices
6 oz. plain Fat Free Greek yogurt
In a large pot, heat the olive oil. Add the chicken sausage and cook until golden, about 5 minutes. Transfer the sausage to a plate and set aside. Add the green onions and garlic and cook until tender, about 2 minutes. Stir in the potatoes and broth and bring to a simmer. Season with salt and pepper and cook until the potatoes are almost tender, 8-10 minutes. Stir in the asparagus and cook until tender, about 5 minutes. Remove from the heat.
In small batches, puree the soup in a blender. Return the soup to the pot and stir in the yogurt and chicken sausage and season again with salt and pepper. Serve with a little grated cheese and warm bread.