Asparagus cream soup
Description
The soup is simple and quick to prepare. The classic recipe for asparagus cream soup calls for natural yogurt—if you can't get it, feel free to substitute with low-fat sour cream or a mixture of sour cream and kefir. Only true gourmets will notice the difference, and let's face it, there aren't many of them. So, mix the yogurt with tarragon. Wash the asparagus, trim the tough ends, and cut into small pieces. Peel, wash, and dice the potatoes. Sauté finely chopped onion in butter until golden, add the asparagus, and cook for another couple of minutes. Transfer the potatoes to a sauté pan (it's convenient to cook this soup in a sauté pan or a heavy-bottomed pot), mix, and after a minute pour in hot broth. Simmer the soup over low heat, covered, for about 15 minutes, until the potatoes and asparagus are fully cooked. Then blend until smooth, season with salt and pepper, mix, heat through once more, and ladle into bowls. Add a tablespoon of the yogurt with tarragon to each serving. Serve with croutons or white bread toast. Ladle into bowls and serve.