Pureed asparagus soup made creamy with yogurt.
6 cloves garlic, chopped
4 bunches asparagus, trimmed and cut into 1" pieces (about 6 cups)
5 cups vegetable stock
1 cup plain yogurt (not low-fat)
1/2 teaspoon greated nutmeg
1 1/2 cups sliced almonds
2 tablespoons butter
In a large soup pot, cook garlic in a little olive oil 10 seconds. Add asparagus pieces and stock. Bring to a boil, cover, and simmer 25 minutes or until asparagus is very tender. Drain asparagus, reserving stock.
Puree asparagus in a food processor. Return to pot, along with stock. Stir in yogurt and mutmeg and heat through. Season with salt and pepper to taste.
While soup is warming, saute almond slices in butter in a small skillet. Season with salt. To serve, ladle soup in bowls and generously sprinkle almonds on top. Serves 4 - 6.