Asparagus Lemon Soup

WHAT YOU WILL NEED:

1 pound 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


HERE'S HOW:

• Combine asparagus, celery and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes. Cool.
• 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).

Tip: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.