Cream of Asparagus Soup

• 2 pkg (9-oz each) frozen asparagus
• Boiling, salted water
• ¼ cup butter or margarine
• 2 green onions, finely chopped
• 1 clove garlic, minced or mashed
• 2 Tbsp all-purpose flour
• 2 cups light cream or milk
• 1 Tbsp lemon juice
• Salt and pepper
• Chopped parsley

Cook the asparagus in boiling water according to package directions. Drain, reserving the cooking liquid (you should have about 1 cup). Cut off and set aside 4-6 asparagus tips for garnish. Turn the remaining asparagus into a blender; add the cooking liquid and whirl until smooth.

Meanwhile, melt the butter in a 3-quart saucepan over medium heat; add the green onion and garlic and saute 3 minutes. Stir in flour and cook until bubbly; then gradually stir in the cream and asparagus puree. Cook, stirring, until thickened. Remove from heat, stir in lemon juice, and salt and pepper to taste. Garnish each serving with an asparagus tip and chopped parsley.

Yield: 4-6 servings