Creamless Creamy Asperagus Soup
- 1 Small brown onion diced
- 4 Stocks celery diced
- 2 Small carrots diced
- 2 pounds Fresh asparagus, wooden ends removed, diced
- 4 cups Homemade chicken stock
- 6 ounces Greek Yogurt (I use 2 percent)
- 1 teaspoon Kosher salt
- .5 teaspoons Pepper
- 1 dash Cayenne pepper
- 1 tablespoon Butter to saute mireapoix
- Saute your onion in butter in large dutch oven or pot till translucent
- Add in garlic cloves and saute until you smell heaven
- Add in carrots and celery and saute for a few minutes
- Add in your asparagus and saute for one minute
- Pour your chicken stock in. Bring to a simmer and place lid on pot and simmer till vegetables are tender (about 10 minutes)
- Remove from heat and pour pot's content into your vita-mix blender. Be careful, it's hot! Puree for 2 minutes
- Add in the Greek yogurt, salt, pepper and the dash of cayenne and blend for another minute
- Taste and correct for seasoning
- Serve to your famished girlfriends with a drizzle of great olive oil and some finishing salt.
brown onion, carrots, fresh asparagus, chicken, percent, kosher salt, pepper, cayenne pepper, butter
Taken from food52.com/recipes/32952-creamless-creamy-asperagus-soup (may not work)