Asparagus Soup

• 1 pound asparagus
• 6 cups chicken stock or canned broth
• 1/2 cup minced shallot
• 1 potato, grated
• Salt and freshly grated pepper to taste
• Plain low-fat yogurt or low-fat sour cream for garnish
• Grated lemon peel for garnish
• Snipped fresh dill for garnish

1. Peel and trim the asparagus, reserving the trimmings.
2. In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes.
3. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips.
4. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste.
5. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender.
6. Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh.
7. In a food processor or blender puree the soup in batches until smooth,correct seasoning and return to saucepan.
8. Heat until hot.
9. To serve: ladle soup into bowls and garnish with reserved asparagus tips,yogurt, lemon peel and dill.

asparagus, chicken stock, shallot, potato, salt, lowfat yogurt, lemon peel, fresh dill

Taken from www.foodnetwork.com/recipes/asparagus-soup0.html (may not work)