Leftover Peelings

"You are not going to get me to eat that" was the battle cry as he passed by the leftover slimy asparagus peelings. Bwahahaha. On another note, what kind of magical creature do you see in the scoop of creme fraiche?

Asparagus Soup
Adapted from Wolfgang Puck

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 (more if desired)

1/2 cup milk (more if desired)

Salt to taste

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.

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