Cream of Asparagus Soup

• 1 lb asparagus
• 2 cups chicken broth
• 34 teaspoon fresh thyme, divided
• 1 bay leaf
• 2 garlic cloves, crushed
• 1 tablespoon flour
• 1 12 cups milk
• 12 cup heavy cream
• ground nutmeg
• 1 tablespoon butter
• 34 teaspoon salt
• 14 teaspoon lemon zest

1. Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil.
2. Reduce heat, cover, and simmer 10 minutes.
3. Discard bay leaf.
4. Place asparagus mixture in a blender; process until smooth.
5. Place flour in pan.
6. Gradually add the milk, stirring with a whisk until blended.
7. Add pureed asparagus and ground nutmeg; stir to combine.
8. Bring to a boil.
9. Reduce heat; simmer 5 minutes, stirring constantly.
10. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

asparagus, chicken broth, fresh thyme, bay leaf, garlic, flour, milk, heavy cream, ground nutmeg, butter, salt, lemon zest

Taken from www.food.com/recipe/cream-of-asparagus-soup-218604 (may not work)