Ingredients
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1 onion
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1 1/2 tbsp butter
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1 Yukon Gold potato
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1 bunch green asparagus
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2 cups low-sodium vegetable broth
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1/2 cup nonfat Greek yogurt or sour cream
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1 bunch white asparagus
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2 large eggs
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2 slices ham
Steps
1
Roughly chop onion. In a stockpot, gently cook onion in butter until tender, about 5 min. While onion is cooking, peel and quarter the potato and set aside. Trim the green asparagus and chop into 2-inch pieces.
2
Add the potato, asparagus, 2 cups water and vegetable broth to the onion and bring to a boil. Simmer for 10 min. Remove soup from the heat, add yogurt and purée with an immersion blender. Cover and keep warm.
3
Remove and discard the woody ends of the white asparagus. Chop asparagus into 2-inch pieces. Bring a saucepan of water to a boil, add the eggs and white asparagus and simmer for 10 min. Meanwhile, add a handful of ice cubes to a bowl of cold water. Drain eggs and asparagus and add eggs to ice water to cool. Add white asparagus to puréed soup.
4
Peel and finely dice eggs. Cut the ham into strips. Ladle the soup into bowls and top with the ham and diced egg.
Comments
Garnish the soup with a little chopped parsley.