Puree of Asparagus Soup with Parmesan Twist

• 1 pound asparagus
• 3/4 cup onions chopped
• 1 3/4 cup stock vegetable broth
• 1 tablespoon butter
• 2 tablespoons flour, all-purpose
• 1 tablespoon salt
• 1 pinch black pepper
• 1 cup milk 2 %
• 4 ounces yogurt, plain
• 1 teaspoon lemon juice
• 1/2 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1/2 tablespoon sour cream
• 4 each parmesan, parmigiano-reggiano cheese, grated parmesan twist

1. Place asparagus and onion in a saucepan with 1/2 cup of vegetable broth.
2. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender.
3. Reserve asparagus tips for garnish.
4. Place remaining vegetables in blender and puree until smooth.
5. Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter.
6. Allow to cook for two minutes but do not let the flour brown.
7. Stir in the remaining 1 1/4 cups vegetable broth and increase the heat.
8. Continue stirring until the mixture comes to a boil.
9. Stir the vegetable puree and milk into the saucepan.
10. Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through.
11. Before serving garnish with a 1/2 Tsp of sour cream, asparagus tips and parmesan twist.
12. Recipe Serves: 6 - 8.0 oz Servings
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asparagus, onions, vegetable broth, butter, flour, salt, black pepper, milk, yogurt, lemon juice, parmesan, sour cream, parmesan

Taken from recipeland.com/recipe/v/puree-of-asparagus-soup-parmesa-50625 (may not work)