Asparagus Soup

Asparagus has been all over the farmers markets lately.  It is in season and so delicious right now.  I make this soup with a little yogurt to thicken it t the end.  It is a little healthier and still adds the same richness.

Asparagus Soup:

2 Lbs Asparagus, washed and trimmed
8 C Vegetable Stock
2 Shallots, minced
2 Potatoes, peeled and chopped
Salt to taste
Plain Yogurt, garnish
Grated Lemon Peel, garnish

Directions:
1.  Wash and trim asparagus into 2 inch pieces, reserving the trimmings and setting aside some tips.
2.  In a soup pot, bring the vegetable stock to a simmer.  Add asparagus trimmings and cook for 20 minutes.
3.  Strain stock and add asparagus stalks, shallots and potato.  Bring to a boil and turn down heat.  Simmer for 45 minutes. 
4.  Meanwhile, blanch the asparagus tips and set aside for garnish. 
5.  Puree the soup in a food processor and run through a strainer.  Return to the soup pot and reheat. Salt to taste.
6.  Garnish with a little yogurt, lemon zest and a few asparagus tips in each bowl. 

Serves 6-8

Tips:  Asparagus is in season spring to early summer so enjoy it now.