Asparagus Soup

1. 1

   In a large pot, heat the oil over med-high heat. Add the onion and saute until soft. Add the asparagus and continue sauteing until they turn bright green. Add the garlic and thyme, cook for 2 minutes and then add the stock.

2. 2

   Bring the mixture to a boil and then simmer over low heat for 10 minutes or until the asparagus is tender.

3. 3

   With an immersion blender, puree the mixture until all the asparagus is no longer in large pieces.

4. 4

   Stir in the Greek yogurt and puree for one minute.

5. 5

   Serve immediately. (Note: For the garnish, I sauteed some asparagus tips seperately and topped the soup before serving.)

No additional tips available.