Fresh Asparagus Soup

Ingredients

• 1 pound asparagus fresh
• 2 teaspoons butter 
• 2 cups chicken broth fat-free low-sodium
• 1 tablespoon flour all-purpose
• 0.8 teaspoon thyme leaves fresh divided
• 1  garlic clove chopped
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind divided grated
• 2 cups milk 1% low-fat
• 0.5 cup cup heavy whipping cream sour reduced-fat
• 0.5 cup onion chopped
• 0.5 teaspoon salt 
• 4 servings garnish: thyme sprig fresh

Equipment

• food processor
• frying pan
• sauce pan
• whisk
• blender

Directions

1. Snap off and discard tough ends of asparagus.
2. Cut into 2-inch pieces.
3. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes.
4. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.
5. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes.
6. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.
7. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture.
8. Garnish, if desired.
9. Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step