Asparagus Soup      (serves 3-4)                              
 
¾ lb. asparagus
3 c. broth
1 medium potato (peeled or chopped)
1 small onion (chopped; optional)
1 stalk celery or celery leaves (chopped; optional)
1 c. cream or milk
2 T. flour
½ cup plain yogurt
salt and pepper to taste

1 Cut off tip ends of asparagus and blanch until just tender, 3-5 minutes. Drain (saving water for some of the broth) and set aside asparagus tips. Chop the spears, peeling the tough ends first if needed.
2 Cook 1.5 c. of broth, potato, onion and celery with chopped asparagus spears until soft, 15-20 minutes. Remove from heat, cool slightly and puree until smooth. Return to heat.
3 In a separate bowl, blend the other 1.5 c. of broth with the cream, flour, and salt and pepper. Add to soup and cook over medium heat, stirring constantly until mixture thickens slightly.
4 Place a dab of yogurt in each bowl and pour hot soup over it. Garnish with the reserved asparagus tips.