Cream of Asparagus Soup

How to prepare cream of asparagus soup

1. Sauté the finely chopped onion and sliced celery in the hot oil until the onion is soft. Add the sliced garlic and sauté for another minute.
2. Add the chicken broth, a little salt and black pepper and simmer for 5 minutes with the lid on.
3. Meanwhile, cut the asparagus into segments, but keep the tips with florets separate.
4. Add the asparagus stalks to the pot and continue cooking covered for about 10 more minutes. Check that the asparagus is cooked, a bit softer than when you eat it whole.
5. Blend the contents of the pot in a blender until you get a smooth cream. Adjust the cream soup with salt and pepper.
7. Put the cream soup back in the pot and bring to a boil. Turn off the heat. Add the tips, put the lid on and let it sit like that for about 5 minutes. Add the yogurt (first dissolved with 3-4 tablespoons of hot soup) and mix well.
8. Croutons: toast the baguette slices in the oven or toaster. As soon as you take them out, drizzle with olive oil and sprinkle with grated Parmesan and black pepper.
9. Serve the warm soup with Parmesan croutons.

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