Asparagus Soup With Tarragon

1. 1

   In a saucepan, cook the shallots in the butter over moderately low heat, stirring until they are softened.

2. 2

   Add the broth, the asparagus, the tarragon and salt and pepper to taste and simmer the misture for 2 to 3 minutes or until the asparagus is crisp-tender.

3. 3

   Transfer 1/4 cup of the asparagus with a slotted spoon to each 2 heated soup bowls, simmer the remaining mixture for 8 to 12 minutes more, or until the asparagus is tender.

4. 4

   In a blender or food processor puree it with the yogurs and the lemon juice. Divide the soup between the bowls.

* Per serving · 4 servings · Values may vary.