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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 2 Tablespoons Butter
- 1 whole Small Onion
- 2 pounds Asparagus
- 14 ounces, weight White Beans, Drained
- 6 cups Chicken Stock
- 2 pinches Cayenne Pepper
- 1/3 cups Plain Greek Yogurt
- 1 whole Lemon
- 4 slices Bacon, Chopped
Method
- In a large pot, warm the oil/butter over medium heat. Add the chopped onion and saute for 2-3 minutes.
- Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.
- Chop the rest of the asparagus into short segments and add to the pot.
- Saute asparagus for another 3-5 minutes, until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.
- Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.
- Salt and pepper to taste, and add a squeeze of lemon.
- Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Saute for 1-2 minutes.
- Drain and garnish the soup with the bacon and asparagus.
- Serves 4 to 6.
