Asparagus-Potato Soup

2 3/4 c. vegetable broth
2 1/2 c. red potatoes, peeled & cubed
3/4 c. onion, chopped
3 c. sliced asparagus (about a lb)
1 c. milk
1/2 c. vanilla yogurt
1 t. fresh lemon juice
Salt & pepper

Combine vegetable broth, potatoes and onion in large saucepan; bring to boil. Reduce heat and simmer for 12 minutes or until potatoes are tender. Add asparagus; cook 3 minutes or until tender. Let stand for 5 minutes. Pour half of vegetable mixture into a blender; blend until smooth. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return pureed mixture to pan; stir in milk, yogurt, lemon juice, salt and pepper. Do not boil. Stir occasionally.

Serves 4

From the kitchen of ... Mark & Shannon