Fresh Asparagus Soup recipe

A lighter version of the traditional creamy asparagus soup, this recipe gets is cream from low-fat yogurt. You won’t even notice the absence of butter, cream, or flour!

Ingredients:

¾ pound asparagus, thick ends removed, cut into 1-inch pieces
1 ½ cups chicken broth
2 tablespoons plain low-fat yogurt
¼ teaspoon salt
Pinch black pepper
Pinch cayenne pepper

Directions:

1. Bring a large pot of water to a boil. Add asparagus and cook until tender, 3 to 5 minutes. Remove and drain. Reserve 2 cups cooking liquid.

2. Transfer cooking liquid and asparagus to a food processor and puree until smooth.

3. Combine asparagus puree with chicken broth in a medium stockpot and heat over medium until warm. Stir in yogurt, salt, pepper, and cayenne and serve.

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