Asparagus is in season! For less than $10 you can make this really simple and totally tasty soup. I made a half batch tonight and nearly finished it. The best part, it's guilt free when you use greek yogurt instead of cream. I hope you try this. It's one of my absolute favorites.
2 lbs. fresh asparagus, woody stems removed and cut into 1-inch pieces
1 large onion, diced
Salt and Pepper
5 C. chicken broth
Olive oil
1/2 C. greek yogurt
1/2 a lemon, juiced (about 1-2 tsp.)
1 Tbsp. butter
Saute the the onion with 2 tablespoons olive oil until soft. Add the asparagus and salt and pepper and cook another 5 minutes. Add the broth, loosely cover the pot and simmer for 20 minutes or until vegetables are very soft. Remove from heat and allow to cool slightly (about 10 minutes).
Using a stick blender, puree the mixture until smooth. Add in the yogurt, lemon juice, and butter. Mix until smooth. Season with more salt and paper as desired.
