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

1. Saute your onion in butter in large dutch oven or pot till translucent
2. Add in garlic cloves and saute until you smell heaven
3. Add in carrots and celery and saute for a few minutes
4. Add in your asparagus and saute for one minute
5. Pour your chicken stock in. Bring to a simmer and place lid on pot and simmer till vegetables are tender (about 10 minutes)
6. Remove from heat and pour pot's content into your vita-mix blender. Be careful, it's hot! Puree for 2 minutes
7. Add in the Greek yogurt, salt, pepper and the dash of cayenne and blend for another minute
8. Taste and correct for seasoning
9. 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)