Cream Of Asparagus Soup With Yogurt And Tarragon

• 1 tablespoon safflower oil
• 2 large scallions, thinly sliced into half-moons
• 1 1/2 pounds asparagus, ends trimmed and cut into 1 1/2 inch lengths
• 1/4 teaspoon kosher salt
• Splash of Cognac (sherry or brandy will do)
• Pinch of freshly ground nutmeg
• Freshly ground black pepper
• 3 cups chicken stock or water
• 1 1/2 teaspoons chopped fresh tarragon
• 1/4 cup Greek yogurt, plus more for serving

1. Warm the oil in a large saucepan over medium heat. Add the scallions and cook for a minute to soften slightly. Turn up the heat to medium high, add the asparagus and salt and saute, stirring occasionally, for a minute or two, until the asparagus turns a vibrant green.
2. Add the Cognac or sherry or whatever you're using, the nutmeg and a few generous grinds of black pepper. Cook for another thirty seconds and then add the chicken stock. Bring to a boil, then lower the heat and simmer until the asparagus is just tender when pierced with a knife, another 3 or 4 minutes. Turn off the heat and stir in the tarragon.
3. Carefully puree the hot soup in two batches using a blender and adding half of the yogurt to each batch. Put the pureed soup through a medium-fine strainer to get rid of any fibrous bits. Taste the soup and add more salt and pepper if necessary. To reheat, bring the soup to just below a simmer over medium heat, ladle into individual bowls and add a dollop of yogurt to each.

safflower oil, scallions, kosher salt, cognac, ground nutmeg, freshly ground black pepper, chicken, tarragon, greek yogurt

Taken from food52.com/recipes/4180-cream-of-asparagus-soup-with-yogurt-and-tarragon (may not work)