Creamy Asparagus Lemon Soup Recipe
Perfect for Easter
1 lb Fresh Asparagus, trimmed and chopped
1 cup chopped celery
3 cups chicken broth
1/2 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1/16 teaspoon white pepper
1/2 cup whipping cream or low fat milk
1.Combine asparagus, celery and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes. Cool.
2.Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).
Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.
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