Asparagus and Ramp Soup with Yogurt

Name: Asparagus and Ramp Soup with Yogurt
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 bunches asparagus, trimmed and cut into 1/2 inch pieces; 2 bunches ramps, trimmed and chopped; 6 cups vegetable broth; Salt and pepper to taste; 1 cup plain Greek yogurt

Soup · 8 ingredients

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 bunches asparagus, trimmed and cut into 1/2 inch pieces
2 bunches ramps, trimmed and chopped
6 cups vegetable broth
Salt and pepper to taste
1 cup plain Greek yogurt

Directions

Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.

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