Fresh Asparagus Soup

This is a great spring soup. Don't skip the lemon-sour cream topping!

1 lb. fresh asparagus
2 c. chicken broth
½ c. chopped onion
1 garlic clove, chopped
¾ t. fresh thyme, divided
1 T. flour
2 c. 1% low-fat milk
2 t. butter
½ t. salt
½ t. grated lemon rind, divided
½ c. light sour cream
1 T. fresh lemon juice
Garnish: fresh thyme sprig

Snap off and discard tough ends of asparagus. Cut into 2-inch pieces. Combine asparagus, broth, onion, garlic, and ½ t. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes.

Process asparagus mixture, in batches, in a blender until smooth. Return to pan. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, ¼ t. lemon rind and remaining ¼ t. thyme.

Combine sour cream, lemon juice, and remaining ¼ t. lemon rind. Top each serving with about 5 t. sour cream mixture. Garnish, if desired.

Note: Freeze soup (without sour cream mixture) for up to one month.