Easy Asparagus Soup

🧂 Ingredients

• 1 ½ lbs asparagus

  chopped and flower ends reserved
• 2-3 cloves of Garlic

  chopped
• 1 onion

  chopped
• 2 tbsp butter
• Fresh tarragon leaves

  or 1/2 tsp dried tarragon
• 4 cups vegetable or chicken stock
• Salt and pepper to taste

Instructions

• 1 Melt butter in a large, deep skillet or pan over medium-high heat.
• 2 Sauté chopped onions 4-5 minutes, until soft
• 3 Break off bottom part of each asparagus stalk, and discard.
• 4 Coarsely chop the asparagus stalks, leaving the flower ends whole.
• 5 Set the flower ends aside for garnish
• 6 Add chopped asparagus and tarragon, raise heat to high, and cook, stirring
  occasionally, until nicely browned, about 10 minutes.
• 7 Sauté the garlic for 1 minute
• 8 Add stock and some salt and pepper; bring to a boil,
• 9 Reduce heat and simmer until asparagus is very tender, about 10 minutes.
• 10 Using an immersion blender carefully purée the soup
• 11 If soup is too thin, add the Greek yogurt.
• 12 Adjust seasoning if needed.
• 13 Put 3 or 4 asparagus flower ends in each soup bowls
• 14 Ladle in the soup, and serve.

Nutrition Info