Creamy Asparagus Soup

Creamy asparagus soup!

Spice Profile: shallots, culinary lavender, fennel, marjoram, parsley, rosemary, savory, thyme, garlic

This was so simple and flavorful. Not too long to make, and oh so delicious.

Give the whole bunch of asparagus a good rinse to get any dirt off, then snap the tough asparagus bottoms off at a tender point just above the butt. I do this by feel, and do each individually as the toughness height varies. Chop one medium onion and add it to a heated pan with olive oil. Sauté until translucent, but not browned, lower heat if necessary. As the onion is cooking, chop up two medium potatoes into half inch cubes and chop the asparagus into half inch pieces. When the onions are about translucent add the full spice packet, (2 tsp Stock+Spice asparagus soup seasoning), and sauté for a minute or two more. Then, add the potatoes, asparagus, and about four cups of water. Bring the whole pot to a boil, then reduce heat and simmer for about 30 minutes or until the veggies are soft. When they’re good and soft, puree the veggies with an immersion blender or blend in batches with a food processor. Once smooth, add 1/3 cup of medium-fat Greek yogurt. (Non-fat is a little tricky and can separate when added to the heat). Combine well and add salt and/or more water to adjust taste and texture. Serve with a slice of lemon to be squeezed on top. Some crusty bread with melted cheese pairs nicely on the side. Serve and enjoy!