Before my boys had the alpha-gal allergy, I planned our meals for the week around a main ingredient. For example: hamburger, pork, chicken, pasta, ham, etc.  After the alpha-gal diagnosis, it took me awhile to figure out how to plan again. Now my main ingredient list looks like this: pasta, chicken/turkey, eggs/breakfast, soup, beans/rice, and potatoes.  Soup is on the menu weekly in the fall and winter , but naturally not as much in the warmer months. This recipe is one of those great exceptions! Serve it warm or cold with crusty bread and enjoy a bowl of soup in the summer for a change!

2 pounds fresh asparagus

1  1/2 cups chopped onion

3  1/2 cups vegetable broth, divided

2 tablespoons butter

4 tablespoons flour

2 teaspoons salt

Pinch of pepper

2 cups milk

1 cup yogurt (I used vanilla)

2 teaspoons lemon juice

1/2 cup grated parmesan cheese

Place asparagus and onion in a large pot with 1 cup vegetable broth. Bring broth to a boil, reduce heat, cover, and simmer until vegetables are tender (about 20 minutes).

Reserve a few asparagus tips for garnish, if desired. Place remaining vegetable mixture in a blender or food processor and puree until smooth.

Melt butter in the pot that cooked the vegetables. Add flour, salt, and pepper. Cook and stir constantly for 2 minutes. Stir in the remaining 2  1/2 cups vegetable broth and increase the heat. Continue stirring until mixture comes to a boil.

Stir in the vegetable puree and milk. Whisk yogurt, then lemon juice into the mixture. Stir until heated through, then serve with grated parmesan cheese.  Makes 4 servings.