Light And Creamy Asparagus Soup

• 2 Tablespoons Butter
• 1 whole Small Onion
• 2 pounds Asparagus
• 14 ounces, weight White Beans, Drained
• 6 cups Chicken Stock
• 2 pinches Cayenne Pepper
• 1/3 cups Plain Greek Yogurt
• 1 whole Lemon
• 4 slices Bacon, Chopped

1. In a large pot, warm the oil/butter over medium heat. Add the chopped onion and saute for 2-3 minutes.
2. Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.
3. Chop the rest of the asparagus into short segments and add to the pot.
4. Saute asparagus for another 3-5 minutes, until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.
5. Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.
6. Salt and pepper to taste, and add a squeeze of lemon.
7. Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Saute for 1-2 minutes.
8. Drain and garnish the soup with the bacon and asparagus.
9. Serves 4 to 6.

butter, onion, weight white beans, chicken, cayenne pepper, greek yogurt, lemon, bacon

Taken from tastykitchen.com/recipes/soups/light-and-creamy-asparagus-soup/ (may not work)