Adapted from Food network.com
cups chicken stock or canned broth
c minced shallots (we leave this out since we don't like onions)
salt and pepper to taste
Plain low-fat yogurt or low-fact sour cream for garnish (we love the added taste of the yogurt)
Grated lemon peel for garnish
Snipped fresh dill for garnish
Trim the asparagus, reserving the trimmings. In large saucepan, bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 inch pices, reserving tips. Strain stock or borth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally for 25 minutes or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water, blanch the asparagus tips until just tender, drain. In a food processor or blender puree the soup in batches until smooth, correct seasoning, and return to saucepan. Heat until hot. To serve: ladle into bowls and garnish with asparagus tips, yogurt, lemon peel and dill.