Spring Asparagus Soup

Ingredients

• 3 cups water
• 1 tablespoon instant chicken bouillon granules
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons snipped fresh cilantro
• 1/8-1/4 teaspoon crushed red pepper flakes
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 12 ounces fat-free evaporated milk
• 2 tablespoons cornstarch

Directions

1. 1

   In a medium saucepan stir together water, instant chicken bouillon granules, lemon peel, fresh cilantro,and crushed red pepper; bring to a boil. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.

2. 2

   Return liquid to boiling. Add the asparagus to saucepan. Reduce heat to low and simme, covered, about 4 to 6 minutes or until asparagus is tender. Remove from heat; cool slightly. Set aside a few of the aparagus tips for garnish. Carefully transfer the rest of the mixture to a blender or food processor; cover and blend or process until smooth. Set aside.

3. 3

   In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.

4. 4

   Ladle the asparagus soup into soup bowls. Top with reserved asparagus tips.