Fresh Asparagus Soup

I keep thinking we should take this blog off the internet since we are so unfaithful in posting recipes, but then I get a GREAT new recipe from a friend or a class I've gone to, and I'm sure everyone needs it. The problem is that I usually make it and forget to take a picture before we eat it. Then I think I will post it next time I make it. . .

I have not made this recipe yet, but decided it would be a great St. Patrick's Day dinner. I am posting it now in case you want to use it. It is green -- nothing scary -- just a pretty light green. I also need you to understand that I am not a fan of asparagus, but can't wait to make this. When we got to taste this soup at the class I was at, everyone loved it. After class, I noticed many of the attendees were in the produce section looking for asparagus. I like this soup because I don't have to eat chunks of veggies, it is pureed.

Option: Make the same soup except use broccoli instead of asparagus.

Fresh Asparagus Soup

1 pound fresh asparagus, tough ends discarded, and cut into 1" segments

1/2 cup chopped onion

1/2 cup chicken broth

1 Tablespoon butter

2 Tablespoons flour

1 teaspoon salt

1 pinch ground black pepper

1 1/4 cups chicken broth

1 cup milk

1/2 cup plain yogurt do not get vanilla yogurt. The teacher used sour cream because she didn't have the yogurt. She prefers the yogurt though.

1 teaspoon lemon juice

1/4 cup grated parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender. Place remaining vegetable mixture in an electric blender and puree until smooth. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let the heat escape. Place a paper towel over the hole to avoid splatters.

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 broth and increase the heat. Continue stirring until the mixture comes to a boil. 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. Sprinkle with parmesan cheese