Yield: 8 bowls

Ingredients:
1-½ pounds asparagus, slice off bottom third and discard, slice off top inch and save top and middle separately
1 large carrot, peeled and cut into 1 inch pieces
½ onion, peeled and cut into 1 inch pieces
1 quart chicken broth, low sodium or water
1 quart nonfat milk
2 ounces plain nonfat yogurt
fresh cracked black pepper to taste

Method:
In a food processor, chop all vegetables until finely minced. Scrape the sides with a rubber spatula and continue to puree until smooth. In a large, hot saucepan, add vegetables and sweat all of the water out of them. The heat should be moderate and you need to stir continuously with a wooden spoon for about 3 to 4 minutes to avoid sticking. Once the vegetables are cooked and dry (meaning no more water is being released) add chicken broth. Bring to a boil. Turn down to a simmer and cook approximately 30 minutes or until most of the water has evaporated. Add asparagus tops and cook for another 3 minutes. Add milk and bring to a quick simmer. Pull off heat and puree with hand blender until smooth and silky. Stir in yogurt and season with pepper. Enjoy!

Nutritional Value Per Portion —
Calories: 102 Protein: 4.8g Carbohydrates: 11.2g Fat: .5g