This creamy asparagus soup is the perfect spring soup, it's smooth, creamy, yet light enough for the springtime.
Heat stockpot over medium heat, add (1 T) olive oil once warm. Take Greek yogurt out, and let sit at room temperature while soup cooks
Add chopped onions (1/2 medium sized) to hot olive oil. Saute onion for ~3 minutes, then add (1 clove) garlic and (1 lb) asparagus. Continue to saute for 3-5 additional minutes.
Pour broth of choice over vegetables. Return to simmer, and cover. Simmer on medium-low heat for 15-20 minutes. Asparagus will be fork tender.
Add (1c) milk, then transfer to high powered blender. Puree until desired smoothness. You can also use an immersion blender to puree soup.
Top soup with (1/4 c) Greek yogurt. I used whole-milk. Add salt and pepper to taste.
Serve with grilled cheese sandwiches or delicious crusty bread.
Save 2nd serving for leftovers.