Ingredients

The following ingredients have 6 Servings
  • 2 pounds fresh asparagus (, tough ends removed, and cut into approx 1-inch spears)
  • 1 medium sweet onion (, diced)
  • 2 cloves garlic (, minced)
  • 3 1/2 cups vegetable broth (, divided)
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream ( (plus 1 tablespoon for garnish))
  • 1 cup plain Greek yogurt
  • 1/2 tablespoon lemon juice
  • fresh cracked black pepper
  • chopped fresh dill

Instruction

  • Place asparagus, onion, and garlic in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium/medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes.
  • Place mixture in a blender and puree until smooth.
  • In the same pot that was used for simmering the asparagus, melt the butter. Add flour, salt, and pepper; stir frequently for about 1 minute. (Do not allow the flour to burn.)
  • Stir in remaining 2 1/2 cups broth and increase the heat; continue stirring until the mixture comes to a boil.
  • Add the vegetable puree and 1/2 cup cream into the pot.
  • Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through.
  • Ladle into bowls and garnish with a drizzle of cream, a couple turns of fresh cracked pepper, and a little dill.