- 2 tablespoons butter
- 1 cup white onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tablespoons flour
- 2 cans chicken stock or broth (14 ounces each)
- 1 pound asparagus, trimmed and cut into approximately 1-inch pieces
- 1/2 teaspoon dried thyme
- Salt and pepper
- 1/2 lemon
- 1 cup Greek-style yogurt, for garnish (optional)
Melt the butter in a medium size pot over medium-low heat. Add the onion and garlic and sautée until soft, about 5-8 minutes. Add the flour and cook for 2 minutes, stirring constantly. Add the chicken stock and bring to a boil. Add the asparagus, thyme and salt and pepper and simmer until the asparagus is tender, about 10-12 minutes.
Take the soup off the heat and blend with an immersion blender until the soup is the consistency you like (you can also let cool and blend in blender or food processor). Add salt and pepper, to taste. Squeeze lemon juice into the soup just prior to serving, and garnish each bowl with a dollop of Greek-style yogurt.