Herbed Asparagus Soup

• 2 green onions, chopped
• 1 garlic clove, minced
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/2 to 3/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 bay leaf
• 2 tablespoons all-purpose flour
• 3 tablespoons water
• 1/4 cup reduced-fat sour cream
• 1 teaspoon grated lemon peel

1. In a large saucepan, saute onions and garlic in butter. Add the broth, asparagus, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Drain asparagus, reserving cooking liquid. Discard bay leaf. Cool slightly.
2. In a food processor, combine asparagus and 1/2 cup cooking liquid; cover and process until smooth. Return pureed asparagus and remaining cooking liquid to pan.
3. Combine the flour and water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish each serving with sour cream and lemon peel.

green onions, garlic, butter, chicken broth, fresh asparagus, salt, thyme, pepper, bay leaf, flour, water, sour cream

Taken from www.tasteofhome.com/recipes/herbed-asparagus-soup/ (may not work)