Creamy Asparagus Soup
1 – pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 – cup diced onion
1 – can (14.5oz) chicken broth
2 – tablespoons butter
2 – tablespoons all-purpose flour
1 – teaspoon salt
1 – teaspoon ground black pepper
1 – cup milk
1/2 – cup plain greek yogurt
fresh parsley or asparagus tips for garnish
Combine asparagus, onion, and 1/2 cup chicken broth in a large saucepan. Cover, and bring to a boil. Once it reaches a boil, reduce heat, and simmer uncovered until asparagus is tender (about 12 minutes). Carefully add the mixture to a blender, and puree. Set aside.
In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, for 2 minutes. Slowly whisk in the remaining chicken broth, and increase the heat to medium. Continue stirring constantly, and cook until it comes to a boil. Stir in the asparagus puree, and the milk.
Serve immediately with a dollop of plain greek yogurt, and a sprig of parsley or asparagus tips.
Photo Courtesy of Doug Beckers