Creamy Asparagus Soup

This is the 4th in a series of 12 soups and stews for the cooler months.

Heat 1TBS EVO + 1/2 tsp butter in a large stockpot on medium

Add 1/2C chopped onion and saute' until tender

Add 3-4 C coarsely chopped fresh or frozen asparagus. Reserve 1/2c cut into 1/2inch pieces to add later. Cook until tender

Add 2 TBS potato or corn starch to thicken into paste

Add 2C chicken or vegetable broth

Season with 2tsp allspice and 1tsp white pepper. Optional dash of sea salt

Cook through approximately 5 minutes.

Place into blender or food processor. Pulse until pureed through.

Add back to stock pot

Add 1 C almond, soy or skim milk and reserved asparagus pieces and heat through.

Serve with a dollop of plain Greek yogurt and garnish with parsley.

Enjoy