Shelly's Recipe

CREAM OF ASPARAGUS SOUP

Category: Soups

1 lb asparagus
4 cups canned or fresh chicken or vegetable stock
1 sprig of fresh thyme (optional)
1 cup milk, half and half, or cream
Salt and freshly ground pepper to taste
1 tbsp lemon juice (optional)

Wash the asparagus and cut into 1 inch (2 cm) pieces. Combine with 2 cups (500 ml) of the stock and the sprig of thyme in a saucepan. Bring to a boil over high heat and simmer covered for 5 to 8 minutes, until very tender. Remove and discard the thyme. Puree in an food processor until smooth.

Return to the saucepan and add the remaining stock, milk or cream, and salt and pepper. Bring to a simmer and add the optional lemon juice. If desired, the cooked tips of the asparagus may be reserved prior to pureeing and added as a garnish when served. Serves 4 to 6.