Asparagus Soup

Status: Vegetarian. Vegan potential.
Mood: It's cold outside. You want soup. Green soup.
Labor: Minimal/Moderate
Prep Time: 30 minutes

Ingredients:

• 1 pound asparagus
• 1 onion
• 1 3/4 cup vegetable broth
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup yogurt
• 1 squeeze of lime or lemon
• fresh Parmesan

Le Process:

1. Chop off ends of asparagus, then chop into roughly smaller pieces. Chop onion. Put asparagus, onion, and 1/2 cup vegetable broth in a pot and heat until vegetables become vaguely soft.
2. Put mixture in a food processor, puree until smooth. Then add butter & flour; puree again until smooth.
   
3. Pour mixture back into pot, turn the heat back on. Add the rest of the vegetable broth, milk. Whisk in yogurt. Allow to cook for a short while longer. Pour into bowls.
   
4. Grate the Parmesan, sprinkle on top--liberally for more flavor (and fat), conservatively for less.

I ripped this recipe from online and changed a few things--it said to use soy milk and I used regular, it called for lemon and we only had a lime, and it was more particular about the butter & flour step, while I ended up just processing it with the asparagus mixture. For a soup, this involved very little labor, few steps, and it still tasted lovely.