ASPARAGUS SOUP WITH LEMON CREAM

1/2 tablespoon olive oil
1/4 cup finely chopped celery
1 large onion, chopped
Salt to taste
Freshly ground black pepper
1 small russet potato, peeled and thinly sliced
1 bay leaf
1/4 teaspoon dried thyme
About 1 quart low-sodium chicken or vegetable broth
1 pound (about 5 cups) asparagus stalks, chopped
Juice of 1/2 lemon
3 tablespoons nonfat sour cream

Heat the olive oil in a saucepan over medium-low heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

Add the potato slices to the pot. Add the bay leaf, thyme and broth and bring to a boil quickly over high heat.

Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

Add the asparagus and simmer until just tender, about 5 to 7 minutes.

In a small bowl, blend the lemon juice and sour cream together and set aside.

Remove the bay leaf and puree the soup in a blender or use an immersion blender and blend in pot. Strain and adjust the salt and pepper to taste.

Ladle the soup in bowls and garnish with a dollop of lemon sour cream. Serve immediately.

Servings: 6
Source: Detroit News Food Writer, Kate Lawson