Fresh Asparagus Soup

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¾ lb of asparagus, fresh.
5 cups of water.
1 ½ cups of canned vegetable broth.
2 tablespoons of plain yogurt.
1 teaspoon of salt.
Pinch of black pepper.
Pinch of cayenne pepper

Break the hard ends off the asparagus. Cut the remaining asparagus into one-inch pieces.

Using a saucepan, bring the five cups of water and teaspoon of salt to the boil over high heat. Add the fresh asparagus and cook until tender (takes about 4 minutes).

Drain into a colander set over a bowl to catch the liquid; and save 2 cups of the liquid.

Place the asparagus and 2 cups of liquid in a blender and mix until smooth.

Pour the mix into a saucepan. Stir in the broth, black pepper and cayenne pepper; bring to a boil.

Remove from heat. Stir in the plain yogurt. Serve immediately.



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