1 bunch asparagus 1 medium onion, chopped 1 clove garlic, chopped 2 cups broth, vegetable or chicken 1/2 cup yogurt or sour cream 1/2 cup whipping cream 4 fresh mint leaves

Cut 4 tops off and reserve. Cut reminder of asparagus into 1-inch pieces. Saute onion until limp, not brown. Add garlic and cook another minute. Add asparagus and broth, cook for about 30 minutes. Puree the soup in a blender with mint leaves. Add yogurt and cream. Cover and refrigerate until well chilled. Note: can substitute 1 cup creme fraise for sour cream and whipping cream.