Tangy Lemon ans sweet tarragon give this creamy asparagus soup a springtime flavor you'll savor and share
2 tablespoons butter
2 pounds fresh asparagus, trimmed, and coarsely chopped
1 large sweet onion
32 ounces low sodium chicken stock
1 tablespoon lemon juice
salt and pepper to taste
1/4 cup plain Greek yogurt
1/2 teaspoon grated lemon zest
Step 1: In a Dutch oven, heat butter over medium high heat. Add asparagus and onion; cook and stir for 10-12 minutes or until asparagus in tender crisp.
Step 2: Add stock and bring to a boil. Reduce heat; simmer, covered for 6-8 minutes until asparagus is tender.
Step 3: Remove from heat and cool slightly. Stir in lemon juice, tarragon, salt and pepper.
Step 4: With a blender process in batches or a hand help blender and blend until smooth. Stir in yogurt and lemon zest.