Ingredients
1 lb fresh asparagus, chopped
1 cup celery, chopped
3 cups chicken broth
1/2 teaspoon lemon peel
3 tablespoons fresh lemon juice
1/4 teaspoon pepper
1/2 cup cream
Preparation
Combine asparagus, celery and chicken broth in a large saucepan and heat to boiling. Reduce heat and cook 10 minutes.
Put in food processor, blender, or use stick blender until smooth. Stir in lemon peel, lemon and salt and pepper. Whisk in cream. Heat, but do not boil.
