I present Light and Creamy Asparagus Soup - as adapted from A Spicy Prespective.
2 Tb. butter
1/2 large vidalia onion, chopped
1 bunch of asparagus
2.5 cups chicken stock
15 oz. can white beans, drained
1 cup 2% plain Greek yogurt
1-3 pinches of cayenne
2 slices of bacon, chopped
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until the onions are translucent.
Chop the asparagus into short segments and add to the pot. (reserve asparagus tops for garnish if you choose)
Sauté asparagus for another 3-5 minutes–until the asparagus in bright in color and tender. Add the beans and chicken stock. Simmer for 20 minutes, uncovered.
Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.
Salt and cayenne pepper and black pepper to taste. Top with crumbled bacon.
Question of the night: Do you eat according to the weather? Now that its warming up, my diet seems to be lightening up again.