Recipe: Fresh Asparagus Soup

Today was a perfect soup day for me, since it was cold and gross outside. The great thing about this soup is that it's perfect for this time of year, when it's technically spring but is still cold out.

Fresh Asparagus Soup

ingredients:
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tbsp butter
2 tbsp all-purpose flour
1 tsp salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup milk
1/2 cup yogurt
1 tsp lemon juice
1/4 cup grated parmesan cheese (optional)

directions:
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

serves 4

i decided to lighten this recipe a little bit by using fat-free yogurt, low-fat goat's milk, and light Promise Spread instead of butter.