2 cups chicken broth
1 lb. fresh asparagus
1 clove garlic minced
4 - 6 green onions chopped
1 Tbsp. fresh lemon juice
2 Tbsp. butter
2 Tbsp. flour
1/2 cup cream

Break asparagus at end to remove tough part of stem. Chop into 1 inch pieces. Melt butter in saucepan and saute onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips in a blender or food processor and puree. Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips. This soup is nice and creamy and very good.

The Skinny: Use light chicken broth and substitute an equal measure of light half and half or evaporated milk for the cream.