Cream of Asparagus Soup

Serves 4

3 cups, or 1-lb, sliced asparagus
2 cups fat-free or low sodium chicken broth
3/4 tsp. thyme
1 bay leaf
1 garlic clove or 1 heaping tsp. of jarred garlic
1 TBSP flour
2 cups low fat milk
Dash of nutmeg
2 tsp. butter
3/4 tsp. salt
1/4 tsp. grated lemon rind

Combine asparagus, broth, 1/2 tsp thyme, bay leaf and garlic in a large saucepan over med-high heat, bring to a boil. Reduce heat, cover and simmer for 10 min. Discard bay leaf. Place mixture in a blender and process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat, simmer 5 minutes, stirring constantly. Remove from heat and stir in 1/4 tsp thyme, butter, salt and lemon rind.

This recipe tastes best when low fat milk is used. I have also used 1/2 cup non fat and 1/2 cup whole. You can use only non-fat milk but it won't be as creamy. I have also used broccoli instead of asparagus and it was wonderful. Serve it with sprinkled cheddar cheese and warm bread.

This recipe is complements of Cooking Light Magazine