ASPARAGUS BISQUE

Ingredients

• 3 cups sliced asparagus
• 2 cups chicken broth
• 1/4 tsp thyme, crumbled
• 1 clove garlic, halved
• 1 tbsp salted butter
• 1 tbsp all-purpose flour
• 2 cups milk (2%)
• 1/2 tsp salt
• 1/4 tsp grated lemon peel
• Pinch nutmeg

Directions

1. Combine asparagus, broth, thyme and garlic in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. Purée asparagus mixture in batches in a blender, filling blender no more than half full for each batch; set asparagus mixture aside.
2. Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually whisk in milk. Bring to a boil, stirring frequently. Stir in asparagus mixture, salt, lemon peel and nutmeg. Reduce heat and simmer, stirring frequently, until slightly thickened and heated through, about 5 minutes. Do not boil. Ladle into small bowls. May be prepared in advance and refrigerated for up to 24 hours. Reheat soup over low heat.