My asparagus patch is a hot mess right now. I’m working it.

So far I have harvested about 3 pounds of asparagus from my garden. Asparagus from the garden is so good. I was able to clear out the dewberry vines so I can now actually see the tender stalks. I may allow the remaining stalks to go to seed to ensure I have asparagus next Spring. Back in 2011 I posted an asparagus soup that was just asparagus. In this version I have added potatoes for a bit more caloric content and flavor.

• 1 ½ pounds Asparagus, trim off the tough ends, cut in 1 inch pieces but set aside the tips
• 3 or 4 medium Potatoes, peeled and cubed
• 1 medium Onion, diced
• 2 ribs Celery, trimmed and chopped
• 2 tablespoons unsalted Butter
• 1 box (32 ozs) low sodium Chicken Broth or Home-made
• 1 cup Milk
• 1/2 cup Greek Yogurt
• 1 1/2 tablespoon All Purpose Flour or Wondra
• Sea Salt or Kosher Salt to taste
• 1/4 teaspoon Dill Weed, dried
• White Pepper to taste
• Crispy Bacon, shredded Cheese or Chives to garnish

Melt butter in a medium size soup pot. Add onions and celery and sweat over medium high heat until onions are tender but not browned. Add chicken broth and asparagus pieces. Bring to a boil and then reduce heat to simmer for about 30 minutes. 

While the asparagus mixture is cooking, in a separate pot cook the potato cubes until tender. Set potatoes aside. Process asparagus mixture in a blender, food processor or puree with an immersion stick blender until smooth.  Return to soup pot when blended. In a small sauce pan heat the milk and whisk in the flour to make a smooth roux. Add a bit of the warm pureed asparagus soup to the roux. Blend well. Add the roux to the soup pot. Stir constantly until well blended.

Drain potatoes and add to soup pot. Add yogurt, salt, dill weed and pepper. Mix well.  Add in asparagus tips and heat for about 10 minutes until soup is thickened and tips are slightly tender. Can serve with crusty bread and creamy butter.