Asparagus Soup with Yoghurt
Simple, delicious. Serve this with crusty bread.
2 onions, finely chopped
250g (1 bunch) asparagus, finely chopped
500ml hot chicken stock
4T Greek yoghurt
Fry the onion without browning in a saucepan until soft.
Add the asparagus and cook for another two minutes
Pour in the stock and bring to the boil. Add salt to taste and simmer for 5 or so minutes until the asparagus is cooked.
Add yoghurt, puree, and serve with fresh grated pepper.
You may reserve the asparagus tips separately, steam them, and add them into the soup before serving for a bit of extra texture.