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Fresh Asparagus Soup

Makes 4 servings

Soup doesn’t always have to take a long time to make.  This will be ready in 30 minutes.  What better time to make asparagus soup than in the spring when asparagus is in season.

1 tablespoon olive oil
¼ cup chopped shallots  
1 clove garlic, pressed or minced
½ cup thinly sliced carrots
1 medium potato, cut into ½ inch cubes
1 teaspoon salt
½ pound asparagus, cut in 1-inch pieces (about 2 ½ cups)
1 teaspoon fresh thyme
1 tablespoon lemon juice
4 cups chicken broth
½ cup frozen or fresh peas
Salt and pepper to taste
1 slice cooked bacon, chopped (optional)
Plain yogurt (optional)

Heat oil in medium-large saucepan on medium heat; add shallots and garlic and sauté for 3 minutes.  Add carrots and potatoes and sauté 10 minutes, stirring frequently.  Add asparagus, chicken broth, thyme, lemon juice and simmer about 15 minutes. Stir in peas and simmer another 5 minutes; salt and pepper to taste. Serve.  Garnish with a dollop of plain yogurt and a sprinkling of bacon bits.
 
Place any leftover soup in individual storage container and refrigerate for a quick lunch to go.  (Place soup in the freezer if you are not going to use it the next day).