Fresh Asparagus Soup

Ingredients

Contains: milk, wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Snap off the tough woody ends of the asparagus, then cut the spears into short pieces, keeping the tips separate from the stalks.

2. Melt the butter in a large pot over medium heat, add the chopped onion, and cook until soft, about 4 minutes.

3. Stir in the flour and cook for 1 minute. Slowly whisk in the first portion of vegetable broth, then add the asparagus stalks, salt, and black pepper.

4. Pour in the remaining vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for 6 minutes.

5. Add the asparagus tips and simmer uncovered for about 3 more minutes, until all the asparagus is very tender.

6. Remove the pot from the heat and blend the soup until completely smooth.

7. Return the soup to low heat and stir in the soy milk. Warm gently for 2 minutes without letting it boil.

8. Remove from the heat and stir in the yogurt and lemon juice until fully combined.

9. Stir in the grated Parmesan until melted, then taste and adjust seasoning before serving hot.