Asparagus Soup With Tarragon

• 3 large Shallots
• 1 1/2 Tablespoon unsalted Butter
• 2 cups Chicken Broth
• 1 lb. Asparagus, trimmed, quartered lengthwise, and cut crosswise into 0.5 inch pieces
• 1/2 teaspoon dried Tarragon crumbled
• 1/4 cup plain Yogurt
• fresh Lemon to taste

1. In a saucepan, cook the shallots in the butter over moderately low heat, stirring until they are softened.
2. Add the broth, the asparagus, the tarragon and salt and pepper to taste and simmer the misture for 2 to 3 minutes or until the asparagus is crisp-tender.
3. Transfer 1/4 cup of the asparagus with a slotted spoon to each 2 heated soup bowls, simmer the remaining mixture for 8 to 12 minutes more, or until the asparagus is tender.
4. In a blender or food processor puree it with the yogurs and the lemon juice. Divide the soup between the bowls.

shallots, unsalted butter, chicken broth, tarragon, plain yogurt, fresh lemon

Taken from www.epicurious.com/recipes/member/views/asparagus-soup-with-tarragon-50138970 (may not work)