Kouroushis Dairies - Since 1959

Cream of Asparagus Soup

Serves: 4 | Cooking Time: 45 min

Cream of Asparagus Soup This delicious asparagus soup is wonderful served hot or cold.


Step 1

Heat oil in a large stockpot over medium heat. When the oil is warm, add the asparagus. Cook 7 to 10 minutes, until the asparagus starts to brown. Add the leeks, thyme, lemon zest, salt, pepper, cardamom, and cloves. Cook 10 to 15 minutes more, until the leeks soften and the spices become fragrant.

Step 2

Add the broth, and bring to a boil. Reduce heat to low, and simmer 10 to 15 minutes. Add the spinach, and cook 2 minutes more, until the spinach has wilted. Add the yogurt. Use an immersion blender to puree directly in the pot, or transfer to a blender in batches to blend. Serve immediately.


1 Tbsp extra-virgin olive oil
1 large bunch of asparagus
3 large leeks, white part only, chopped
2 sprigs fresh thyme, leaves only
1 tsp lemon zest
1/4 tsp freshly ground black pepper
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/2 tsp salt
4 cups vegetable or chicken broth
2 cups baby spinach leaves
1/4 cups Kouroushis light strained yogurt

Recipe source: n/a

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Quality is our identity. This is the foundation that our brand is built upon and this foundation is comprised of two key areas; product safety and the best possible taste we can deliver to our customers.


Costakis Theophilou, CEO - N.TH. Kouroushis LTD