ELEGANT TO EASY ASPARAGUS SOUP

With just a few minor changes you can make this soup easy or elegant..to suit your meal.

NEED:

1 tablespoon unsalted butter (for Elegant: 3 tablespoons)
2 large onions
2 ribs celery
2-1/2 pounds asparagus
5 cups fat free chicken broth
1/2 cup non-fat yogurt (Elegant: crème fraîche or cream)
Balsamic (or other) vinegar
Melt butter over medium high in a Dutch oven. Meanwhile, chop onion and celery, add to butter and sauté until golden, stirring often.

Meanwhile, cut off and discard woody ends from asparagus; cut remaining spears in one-inch lengths. (For Elegant: Cut off top inch or so of each spear. Separately, steam until almost cooked and reserve for garnish.) Add asparagus and sauté for 2-3 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium and let simmer about 20 minutes or until asparagus is soft.

Remove from heat and purée with an immersion blender or, in batches, in a blender. (For Elegant: Purée, then press through a strainer.) Stir in yogurt or crème fraîche or cream. Season to taste with salt and pepper.

Serve with a splash of vinegar. (For Elegant: Top bowls with steamed tips, then a dollop of crème fraîche or a swirl of cream.)

ENJOY!