Creamy Asparagus Lemon Soup

• 1/2 cup heavy cream (whipping)
• 2 tsp grated lemon zest (from 1 large lemon)
• 1/2 cup low sodium chicken broth
• 2 tbsp fresh lemon juice (from 1 large lemon)
• 1 can (10.75 ounces) cream of asparagus soup

1. Place the asparagus soup, cream, chicken broth, 1 teaspoon of the lemon zest, and the lemon juice in a 2 quart saucepan.
2. Heat over medium high heat, stirring to just combine.
3. Bring to a boil, then reduce the heat to low, cover the pan, and let the soup simmer until the flavors blend, 3 to 4 minutes.
4. Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 teaspoon of lemon zest.
5. *This recipe serves 4 as a "starter course".
6. *
7. **You can also leave out the lemon juice and zest and add 1/4 cup of medium dry sherry, and garnish with fresh tarragon.
8. **
9. ***I received this recipe from someone I used to work with.
10. ***

heavy cream, lemon zest, chicken broth, lemon juice, cream of asparagus soup

Taken from cookpad.com/us/recipes/352464-creamy-asparagus-lemon-soup (may not work)