Source: dLife

Pureed asparagus soup with hints of lemon and thyme.

Servings

1 lb fresh asparagus
2 cup fat free reduced sodium chicken broth
0.5 cup fresh chopped onion
1 medium garlic cloves , chopped
0.75 tsp fresh thyme , divided
1 tbsp white all purpose flour
2 cup lowfat milk
2 tsp salted butter
0.25 tsp salt
0.5 tsp grated lemon rind , divided
0.5 cup reduced fat sour cream
1 tbsp fresh lemon juice
1 cup fresh thyme (for garnish)

1 Cut off any rough ends of the asparagus. Slice good parts into 2 inch pieces.
2 In a large pot, heat asparagus, broth, onion, garlic, and 1/2 teaspoon thyme over medium-high heat. Let boil, then lower heat to medium-low, place lid on pot, and simmer for 10 minutes. Take pot off heat and let rest for 10 minutes.
3 Using a food processor or blender, pulse asparagus mixture in portions until creamy. Pour back into pot when done.
4 Combine flour and milk, stirring until lump free. Slowly pour flour mixture into asparagus mixture stirring until fully combined. Let boil, stirring continually. Lower heat and cook for 5 more minutes, stirring continually.
5 Take pot off of heat and mix in butter, salt, 1/4 teaspoon lemon rind and the rest of the thyme. Take pot off of heat and mix in butter, salt, 1/4 teaspoon lemon rind and the rest of the thyme.

Soup can be frozen for up to 3 months.