LEMONY ASPARAGUS CREAM SOUP
Serves 4 to 6

1 Tbsp. butter
1 lb. fresh asparagus
1 cup chopped celery
1/4 cup finely chopped shallots
4 cups chicken broth
1 tsp. grated lemon rind
juice from 1 large or 2 small lemons - at least 4 Tbsp.
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup whipping cream OR 1/2 cup half and half plus 2 Tbsp. sour cream
1/4 cup freshly grated Parmesan cheese

Cut the flowery tops off of the asparagus and microwave in a small bowl or ramiken in 1/2 cup water for about 1 1/2 minutes. Set aside.

In the meantime, cut the tough ends off the asparagus and cut the rest of the stalks into 2 inch pieces. In a large sauce pan , combine the asparagus pieces, shallots and celery and saute in 1 Tbsp. butter over low heat til soft but not brown. Add the chicken broth and heat just til it boils. Lower the heat and simmer slowly for about 15 minutes. Cool slightly.

Pour asparagus mixture into a blender or food processor and blend til smooth. Stir in the lemon rind, lemon juice salt, pepper and whipping cream. Blend on low for about 10 seconds or till blended. Pour back into the sauce pan and heat through, DO NOT BOIL.*

Top each serving with a lemon slice, the reserved tips and Parmesan cheese.

* If you plan to serve this as a cold soup, do not reheat after blending. Refrigerate for about 2 hours til cool.