Light And Creamy Asparagus Soup

1. 1

   In a large pot, warm the oil/butter over medium heat. Add the chopped onion and saute for 2-3 minutes.

2. 2

   Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.

3. 3

   Chop the rest of the asparagus into short segments and add to the pot.

4. 4

   Saute asparagus for another 3-5 minutes, until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.

5. 5

   Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.

6. 6

   Salt and pepper to taste, and add a squeeze of lemon.

7. 7

   Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Saute for 1-2 minutes.

8. 8

   Drain and garnish the soup with the bacon and asparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.