Tangy Lemon ans sweet tarragon give this creamy asparagus soup a springtime flavor you'll savor and share

Ingredients

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

Directions

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.