1cup(250grams)yogurtgreek or unsweetened non-dairy yogurt
FOR THE GREMOLATA
⅓packed cup(8grams)parsley
1lemonthe grated zest
1clovegarlic
4tablespoons(25grams)grated parmesanor non dairy parmesan
MAKE THE SOUP
Cut 1 leek in half lengthwise, rinse it under tap water to remove dirt, and cut it into thin slices.
Cut off and discard the woody end of 1½ pounds asparagus, then cut them into discs.Save a few asparagus tips for garnishing the soup. Set veggies aside.
Warm 2 tablespoons extra virgin olive oil in a large saucepan or dutch oven, then add finely sliced leek.Fry the leek on medium heat for about 5 minutes or until it starts to sweat and softens up, then add 4 cloves garlic (grated) and fry one more minute.
Add asparagus, 1 cup frozen peas, 5 sprigs fresh thyme, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and cook for another 5 minutes.
Add 3 cups vegetable broth, then cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer until the asparagus are tender. It'll take about 15 minutes.
Now puree the soup with an immersion blender until completely smooth.
Add 1 cup yogurt and stir until thoroughly combined, then taste and adjust for salt.Tip: if the yogurt curdles, give it a quick blend with the immersion blender.
Your asparagus soup should be bright green and of medium consistency (not too thin, not too thick).If you like a thicker soup, let it simmer for a few more minutes.
MAKE THE GREMOLATA
Mix together ⅓ packed cup parsley (finely grated), the grated zest of 1 lemon, and 1 clove garlic (minced) in a small bowl.Add 4 tablespoons grated parmesan or non-dairy cheese to make an even tastier gremolata.
Serve the soup in a bowl, sprinkle with the gremolata, add a drizzle of extra virgin olive oil, and the tips of the asparagus that you previously boiled in a small pot with water for 4 minutes.
The gremolata on top is a game changer for this kind of soup, and it adds a ton of taste and tang that boosts the flavor of the asparagus.