Cream of Asparagus Soup

Recipe By Chayala Grunwald

Ingredients (7)

4 medium onions, chopped
2 tablespoons crushed garlic or 6 cubes Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
2 bunches of asparagus, chopped into 2-inch pieces
4 tablespoons onion soup mix
salt to taste
pepper to taste
1 (16 ounce) container plain fat-free yogurt

Spray a large saucepan liberally with nonstick cooking spray. Heat saucepan over medium-low heat. Add onions and garlic, and sauté until clear, mixing constantly so they don’t burn.
Add asparagus, and 6-8 cups of water (depending on your preference of thickness. I usually start with six, and add more if necessary). Raise heat and bring to a boil. Add soup mix, salt and pepper. Cover and cook about 25 minutes, until asparagus is tender.
Add yogurt and puree with hand blender until smooth.

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