Cream of Asparagus Soup
3 cups asparagus, sliced in bite-sized
pieces with tough ends
removed
2 cups fat free chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups low fat milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest
Combine asparagus, chicken broth, bay leaf and
garlic in a
saucepan and bring to a boil. Reduce heat and
simmer for 15
minutes or until asparagus is tender. Remove
bay leaf, place
asparagus mixture in the blender and puree until
smooth. Place
flour in the saucepan along with thyme, milk,
and nutmeg and
whisk until blended. Add pureed asparagus, butter,
salt and
pepper and lemon zest. Simmer for 5 minutes and
serve.
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