Cream of Asparagus Soup

I had stumbled upon some "Cream of..." soup recipes awhile back online and bookmarked, planning to later revisit and possibly experiment with. Remembering that quite a few of the recipes used chicken stock, I decided to see what I could do with some of that previously-made homemade chicken stock which has been staring at me neglectedly every time I open my freezer.

After some quick browsing, I decided on cream of asparagus soup. However, I decided to look for a better recipe than what I had bookmarked. I ultimately decided on Sunny Anderson's cream of asparagus soup recipe, with some minor alterations.

The purchased asparagus was washed and chopped.

Next, my finger was chopped.

Oh wait, that wasn't part of the recipe. Right. So, I halved Sunny's recipe for my 1 lb of asparagus and did 1/4 cup chopped onion, and a small minced garlic clove. Part of my fingertip ended up somewhere in those onions y garlic. Anyway, I melted some buttah in a saucepan and got the savory goodness going.

Next, I added the asparagus. After 30 minute simmerdown, let it cool & then puréed the fragrant goodness to a thin ... Purée. Poured purée back in the saucepan, added salt n pepa plus 1/4 cup plain yogurt (variation from Sunny's recipe: she said sour cream. Turns out the improvisation worked, but w/ a few lumps...)

Aside from the lumps, this was really good. Definitely a more delicate flavored soup, but it really captures that asparagus goodness in a decadent way. I've historically never been much of a soup person, but I have recently been trying to expand my soup horizons a bit. This was a success. 

Also, a little human flesh seasoning never hurt nobody. 

...well actually, it did... but that's beside the point. 

Point being, this soup is G double-O -D good.