Asparagus is a wonderful flavour when cooked from fresh; this soup recipe also uses yoghurt, lemon and Parmesan cheese to create a rich and enjoyable meal.
This is good but make sure you get rid of the tougher "woody" ends of the asparagus before you start cooking. They have this natural breaking point; if you hold the asparagus spear and bend it will break at the point where the asparagus starts to be a bit tough. - 07 Oct 2008
I made this last weekend when my daughter had a friend over who is allergic to dairy so I did the substitutions with soy products and it was just fine. We still had the parmesan tho:-) - 03 Oct 2008
Altered ingredient amounts. Made it dairy free by using unsweetened soy milk and plain soy yoghurt. I puit in alittle more lemon juice cos the soy yoghurt was slightly sweetened - 03 Oct 2008