Cream of Asparagus Soup Servings: 4 servings Time: 20 minutes, Start to Finish 50 minutes 2 lb green asparagus 1 large onion chopped 3 tbsp butter, preferably unsalted 5 to 6 cups chicken broth 1/2 cup yogurt 1/4 tsp fresh lemon juice or to taste 1 small can condensed milk Cut asparagus into 1/2 inch pieces. Cook onion in 2 tbsp butter in a 4 quart heavy pot over medium heat, stirring until softened. Add asparagus and salt and pepper to taste, then cooking stirring for 5 minutes. Add 5 cups of broth and simmer, covered, until the asparagus is very tender, 15 to 20 minutes. Puree soup in batches in a blender until smooth, transferring to a bowl as done and then return to pan. Stir in yogurt and canned milk. Add more broth if necessary to thin to desired consistency. Reheat soup gently, do not boil and whisk in remaining tablespoon butter and lemon juice. Comments: Soup keeps, covered and chilled for two days. If making ahead, reheat gently and add last tablespoon butter and lemon juice after reheating. Return to Soup Recipes