Ingredients
2 tablespoons butter2 pounds fresh asparagus, trimmed, peeled and coarsely chopped1 large sweet onion, coarsely chopped (about 2 cups)1 carton (32 ounces) reduced-sodium chicken broth1 tablespoon lemon juice1 teaspoon minced fresh tarragon3/4 teaspoon salt1/8 teaspoon freshly ground pepper1/4 cup plain Greek yogurt1/2 teaspoon grated lemon zest
Preparation
In a Dutch oven, heat butter over medium-high heat. Add asparagus and onion; cook and stir 10-12 minutes or until asparagus is crisp-tender.
Add broth; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until asparagus is tender. Remove soup from heat; cool slightly. Stir in lemon juice, tarragon, salt and pepper.
Process in batches in a blender until smooth. Serve with yogurt and lemon zest.
